Cauliflower Baked Green Tomatoes
16 Slices (depending on the size of your tomatoes)
Get to Know this recipe
Fried Green Tomatoes are a snack of legendary proportions in the South. I remember my first restaurant job in high school, where they were on the menu. They were quite a popular item. Let's just say I could taste the appeal! I'm quite sure the remoulade sauce is partially responsible for their popularity. Although sauce or no sauce, this recipe is one that even Paula Deen would be proud to call her own.
In this recipe, have the taste that makes fried green tomatoes so appealing with none of the regret. To shake things up, we decided to bake our tomatoes and coat them with cauliflower crumble. That's right, cauliflower crumbles! They are easily my new favorite topping, and they make a delicious breading or bread for that matter! The crumbles almost derailed this recipe by stealing the show and getting eaten before creating the tomatoes. It's that good.
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How to Make
Thoroughly wash 1 head of cauliflower. Remove the florets and in a blender. Blend the cauliflower until it is a small crumb size consistency. After removing from the blender, place the cauliflower in a towel and squeeze out any excess water. Put the crumbles in a bowl and mix with 2 tablespoons of Italian seasoning, 1/2 teaspoon of salt, a 1/2 teaspoon of pepper, and a 1/2 teaspoon of garlic powder. Mix thoroughly in the bowl.
Start by cutting the tomatoes ⅛ inch thick slices.
In a large bowl, mix flour, salt, and pepper. Place yogurt and buttermilk on a second bowl, and cauliflower crumbs in a third bowl. Coat tomatoes with the flour mixture, then the yogurt – milk mix (you may want to put the yogurt in a small bowl so that dipping them is easier), then the cauliflower crumbs.
Use Grapeseed oil to oil a glass baking dish. Place coated tomatoes in dish and bake in a 350°F oven for about 7 minutes on one side, then flip them over and bake for another 5 to 7 minutes. If the mixture seems to wet while trying to flip the tomatoes, cook for a few more minutes or skip flipping them to keep the breading in place. Remove from heat, sprinkle with extra salt, serve warm, and enjoy!
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4 large firm green tomatoes
1½ cup Bob's Red Mill 1:1 GF flour
1 tsp Kosher salt, more for sprinkling
½ tsp pepper
1 cup plain Greek yogurt
½ cup almond milk
1½ cup cauliflower cumbs
1/2 tsp of salt
1/2 tsp of black peper
2 tbsp of Italian seasoning
1/2 tsp of garlic powder