For a delicious vegetarian meal try this Cauliflower and Chickpea Stuffed Tomato recipe. It is a great summer treat that pairs fresh tomatoes with cauliflower and chickpeas to create a light and tasty dish. It can be served as the main dish at lunch or as a side dish at dinner.

Stuffed tomatoes are easy to make and look spectacular on the plate. I start with the freshest, reddest tomatoes I can find. Depending on the size of the tomatoes you select, the serving size will vary. If you want a larger serving, select beefsteak tomatoes. Roma tomatoes should not be used since they are so small and their shape does not let them stand up well.

The filling is made with small cauliflower florets and chickpeas that are cooked in seasoned oil. The spices turn the filling a deep yellow which contrasts with the red of the tomato. The filling is simply scooped into the cavity of the tomato and topped with a bit of Parmesan cheese.

The stuffed tomatoes are roasted in the oven until the tomato is just cooked and warm throughout.

Serving a Cauliflower and Chickpea Stuffed Tomato on a plate by itself with a light, crisp chardonnay is a perfect recipe for lunch!

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