Roasted Curried Cauliflower Stuffed Tomato


  • 1 Tbsp ghee
  • 1/2 cup cauliflower, riced
  • 1/4 cup spinach, chopped
  • 1 large tomato
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1/2 tsp ginger
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  1. Preheat the oven to 400F
  2. To rice the califlower, add the florets to a Nutibullet cup, food processor or blender and pulse until finely chopped into rice like pieces
  3. In a medium skillet, heat the ghee until melted and then add the cauliflower. Cook for about 15 minutes
  4. Add the spinach and heat until warm
  5. Cut the top of the tomato horizontally so you can scoop out the insides. Keep the flesh aside but add the juice/seed parts into a small bowl. Add the rest of the spices and stir together.
  6. Combine the cauliflower mix and spices together until its evenly coated
  7. Stuff the tomato with the mixture and place on a baking sheet. Cook for about 20 minutes, or until the tomato starts to brown.

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