Beefsteak Tomatoes Stuffed With Curried Carrot and Cauliflower Salad
- Prep Time: 5
- Cooking Time: 10
4 Beefsteak tomatoes 1 cup julienne-sliced carrots 1 cup cauliflower florets, coarsely chopped 2 T water 2 tsp. olive oil 2 cloves garlic, minced ½ tsp each salt, cinnamon, cumin, coriander and paprika ¼ tsp turmeric pinch cayenne pepper 2 T fresh lemon juice 1 tsp honey 1 cup garbanzo beans, rinsed and drained ½ tsp cracked dried green peppercorns ¼ cup chopped flat-leaf parsley
If any of the tomatoes do not stand upright, cut a small slice off the bottom to help them stand up straight. Carefully remove a 1” hole around the stem of the tomatoes and, using a grapefruit spoon, scoop out the flesh, leaving the “shell” intact. Turn the tomato shells upside-down on paper towels while you prepare the salad. Combine the carrot, cauliflower and water in a small or medium skillet. Cook over high heat just until the water is evaporated. Reduce the heat to medium-high and add the olive oil, garlic, salt, cinnamon, cumin, coriander, paprika, turmeric and cayenne. Cook while stirring for 2 minutes. Add the lemon juice, honey, and garbanzo beans and cook for 1 minute. Remove from heat and let cool to room temperature. Carefully spoon the carrot mixture into the drained tomato shells. Sprinkle with the cracked green peppercorns and chopped parsley and serve immediately.