Roasted Tomatoes Stuffed with Cauliflower Couscous, Spiced Lentils, and Lemon Sunflower Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Cut the tops off the tomatoes and set them aside, then carefully scoop out the inside with a spoon. Roughly chop the removed pulp and reserve it. Place the hollowed tomatoes in a baking dish, brush with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 15 minutes at 200 °C / 400 °F.

2. 2

   While the tomatoes roast, grate or process the cauliflower until it resembles couscous. Set aside.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the garlic, ground cumin, smoked paprika, and cinnamon, and cook for 30 seconds more until fragrant.

4. 4

   Add the reserved tomato pulp, cooked lentils, raisins, cauliflower couscous, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 6 to 8 minutes, stirring, until the cauliflower is tender but still fluffy and the filling is moist without excess liquid.

5. 5

   Remove the skillet from the heat and stir in the parsley, mint, and lemon zest. Taste and adjust with more salt, pepper, or a few drops of lemon juice if needed.

6. 6

   For the cream, blend the sunflower seeds, vegetable broth or water, 2 tablespoons lemon juice, the remaining tablespoon of olive oil, and a pinch of salt until smooth and creamy. If it is too thick, add 1 to 2 more tablespoons of water.

7. 7

   Fill the roasted tomatoes with the cauliflower and lentil mixture, pressing gently. Place the reserved tops back on or alongside each tomato. Return to the oven and bake for 15 to 20 minutes more at 200 °C / 400 °F, until the tomatoes are tender but still hold their shape.

8. 8

   Serve the tomatoes hot with the lemon sunflower cream spooned over the top or on the side. Finish with a little extra parsley or mint if desired.