- 4 cups cauliflower florets (from 1 small cauliflower)
- 3 tablespoons butter
- 1 1/2 tablespoons milk
- Pinch of ground nutmeg
- 4 medium tomatoes, cut in half crosswise
- 1 tablespoon Dijon mustard
- 1 1/2 cups fresh breadcrumbs made from crustless sourdough bread
- 2 tablespoons chopped fresh parsley
- Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper.
- Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree.
- Preheat oven to 350°F. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes.