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Tomatoes Stuffed with Puréed Cauliflower and Feta
- 8 medium ripe tomatoes
- 1 small cauliflower (about ½ pound), trimmed and cut into florets
- 2 tablespoons extra virgin olive oil
- 4 tablespoons creamy Greek feta, crumbled
- 1/3 pound skim-milk ricotta
- 2 teaspoons dried mint
- 3 tablespoons light cream
- 2 tablespoons fresh lemon juice
- 1 large egg
- Freshly ground black pepper
Directions:View on Cookstr
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