2. Heat the oil over medium-low heat in a large skillet. Add the mustard seeds. When they begin to pop, add the remaining dry spices. Mix well and fry about 30 seconds, then add the onion, cauliflower and garlic. Stirring often, fry for an additional 2 minutes to get the vegetables coated with the spices. Mix in a half cup of water to help the cauliflower cook. Cook for about 8 minutes, stirring occasionally, until the cauliflower is almost done. Mix in the chickpeas and cook for 2 minutes or until the water evaporates. Remove from the heat and set aside.
1. Slice off the top of the tomatoes. Remove the seeds and center pulp taking care not to puncture the tomatoes. Set on a paper towel upside down to let any excess water drain.
5. Bake the stuffed tomatoes for about 25 minutes. Remove from the oven and serve.
4 large ripe tomatoes
2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon red chile power
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small red onion, chopped
3 cups small cauliflower florets
2 garlic cloves, minced
1/2 cup water
1 cup cooked chickpeas
3 tablespoons grated Parmesan cheese
3. Heat the oven to 350°F. Spray a baking dish with oil.
4. Fill each of the tomatoes with about two-thirds of a cup of the cauliflower mixture using a teaspoon. Make sure the tomatoes are sufficiently filled by pressing gently on the filling. Place the tomatoes in the baking dish. Sprinkle the Parmesan cheese on top then drizzle with a small amount of olive oil.
A great summer recipe, the cauliflower is cooked with spices until tender and combined with the chickpeas to create a robust filling. Fresh tomatoes are stuffed and roasted to bring the flavors together for a beautiful side dish or light entrée.