CAULIFLOWER RICE-STUFFED TOMATOES

If time is tight in your morning schedule this is the perfect lunch to make the night before, as the flavours keep building. Once you’ve prepared the tomatoes, leave them in the fridge overnight and then remove 30 minutes before serving.

SERVES: 4

PREPARATION TIME: 20 minutes

COOKING TIME: 27 minutes

500g cauliflower florets

1 tbsp olive oil

1 leek, trimmed and finely chopped 8 large beef tomatoes

2 cloves garlic, crushed

1 tsp fresh rosemary leaves, finely chopped

Small handful of fresh basil leaves, finely chopped

60g grated mozzarella (optional)

1 Preheat the oven to 200°C/gas mark 6. Put the cauliflower florets in the bowl of a food processor and pulse until you have grains the size of rice. Set to one side. Add the oil to a pan and set over a medium heat. Add the leek and sauté for five minutes until it begins to soften.

2 Meanwhile, slice off the tops of the tomatoes. With a teaspoon, carefully scoop out the juicy inner flesh and seeds of the tomatoes and transfer to the pan, together with the garlic, rosemary and basil. Season and continue to sauté with the leeks for another five minutes until the leeks are cooked and the tomato has reduced down. Add the cauliflower rice and stir to combine. Cook for another two minutes until the cauliflower is beginning to soften. Season again with salt and pepper to taste.

3 Season the inside of the hulled tomatoes and stuff with the cauliflower rice, and keep any leftover rice in an airtight container to use another day. Transfer the tomatoes to a baking tray and scatter over the grated mozzarella, if using. Bake for 15 minutes until the tomatoes are cooked through and just holding their shape. Serve immediately with a green salad, or leave to cool and eat at room temperature the next day.