1 medium sized yellow onion, diced
8 large tomatoes
1 head of cauliflower, chopped very finely
1 tablespoon minced garlic
1/3 cup diced carrots
1/3 cup diced celery
1/2 – 2/3 cup of water or vegetable stock
3 tablespoons olive oil
2 tablespoons curry powder
Black pepper to taste
Salt to taste
A pinch of cilantro leaves to garnish
In a large saucepan, heat up your olive oil on high heat. Once heated, add in onions, celery, and carrots. Add in a pinch of salt in order to draw out some of the moisture from the veggies and to allow a faster cooking time. Saute until onions are golden brown.
While veggies are cooking, remove tops from the tomatoes and scoop out the centers. Season these with salt and black pepper to taste.
Save all of the centers of your tomatoes (juices, seeds, and all!) – we will need these later. Dice up any larger pieces of the insides and set aside for now. Also save the tops to your tomatoes.
Once sauteing vegetables are looking a bit golden, add in the garlic. Saute some more, for about 1-2 more minutes. Now, add in your diced tomato centers (don’t forget all of those juices too!) and your curry powder. Mix together and continue to saute for about 5 more minutes.
After 5 minutes of cooking, the curry will get a bit darker and the liquid will have reduced down. If you get a few charry bits, don’t worry! That’s a good thing! Now add in your cauliflower and mix together. Let that cauliflower soak up all the flavors for a few minutes, while stirring. Once you notice the liquid is all gone, add in most or all of your vegetable stock or water. Either one works here!
Bring back up to a simmer and then turn heat down to medium heat and simmer for 15 minutes. Now, add salt to taste, if needed.
Stuff your tomatoes with the cauliflower mixture. Line tomatoes in a baking dish and scatter any excess cauliflower around the tomatoes. Top the tomatoes with their tops that you have saved.
Bake at 400 Degrees Fahrenheit for 1 hour. Serve on a plate with a pinch of cilantro to garnish! Enjoy!