Between all the rain and then sunshine my tomatoes are growing and I’ve been harvesting many. There is nothing that taste better than a homegrown tomatoes. It’s sweet, juicy and with a lot of flavors. I’ve had one tomato each lunch and I keep it just like it is, no major preparation necessary to ruin the freshness. But today I had leftover raw tabouleh from my friend Chef Centehua’s (un) cooking bonanza and thought the herb and garlic flavors of that would pair well with one of my tomatoes so I cut of the top of large tomatoes, used a spoon to remove center (ate it) and simply stuffed the tabouleh inside. YUM!!!!
Now I can’t find Chef Centehua’s tabouleh recipe so I’m posting another recipe I found on Kombucha Chic instead. But I encourage you all to still go and check out her very inspiring web site. If you not into all raw food than you can always stuff the tomato with cooked tabouleh.
By the way did you know that tomatoes are considered the “highest perch” because of their high content of antioxidant lysopene which is known for it’s ability to reduce the risk of prostate cancer? Tomatoes are also good for everyone since it contains vitamin C, carotenoids, beta carotene that can help protect against free radicals.
1 head of cauliflower
Juice from 2 lemons
½ onion 2 cloves garlic
¼ cup olive oil
Small handful of mint
Cut the cauliflower away from the stem then cut into smaller segments. In a food processor, chop up the cauliflower until it is the consistency of a cooked grain, such as rice or bulgur wheat. Usually several pulses with do the trick, sometimes it is necessary to remove the processed cauliflower so that the larger pieces can be processed. Transfer to a large mixing bowl and set aside.
Pulse the remaining ingredients in the food processor until the onion and herbs are finely chopped and everything is incorporated. Fold the lemon/onion mixture into the cauliflower, and then season with salt and pepper to taste.