Tomatoes stuffed with cheesy cauliflower rice and topped with cheddar is exactly what we’ve been craving and serving up, these days! We used parmesan and parsley in our recipe, but if you don’t have these ingredients, simply use whatever cheese and herbs you do!
Prep Time: 5 minutes
Cooking Time: 20 minutes
6 large tomatoes, tops sliced off & insides discarded
1 tablespoons ghee or butter
¼ medium yellow onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
2 cups of cauliflower rice
1 cup grated parmesan cheese
Zest from ½ fresh lemon
½ cup fresh parsley, minced
½ cup shredded cheddar cheese
Preheat your oven to 450 degrees Fahrenheit.
Add ghee or butter to a Dutch oven pot and bring to medium heat.
Add onion and garlic and sauté until soft, about 5 minutes.
Season with sea salt and black pepper.
Add the cauliflower rice and sauté until it begins to soften, about 3 minutes.
Stir in parmesan cheese, lemon zest and parsley. Turn off the heat.
With a spoon, scoop cauliflower rice into the tomatoes and pack it in well until completely full.
Sprinkle shredded cheese on top of each stuffed tomato.
Bake in the oven for 10 minutes, or until the cheese is bubbly and begins to brown.
Remove from the oven and serve warm, storing any leftovers in a glass container in the fridge for up to 5 days.
Net Carbs: 6