There must be a few people who are nurturing the last of their garden harvest like me. The few remaining tomatoes I have been hoping would ripen have not turned red, so I’m resigned to cooking them green. There are a few recipes in my soon to be published tomato cookbook that utilizes green tomatoes. However, I like trying new recipes (ya think?) so I thought I’d try mixing it up using green tomatoes with cauliflower. It was a tasty experiment for sure!
I’ll pause here a moment to share some of my cauliflower recipes that have been a hit in case you are a fan of that vegetable. Have you tried… Parmesan Cauliflower With Capers, Cheesy Cauliflower Bites, Cauliflower Salad, or Fake Rice? While reviewing some of these recipes, I had the idea to use cauliflower rice and mix it with green tomatoes. That may not make sense to some, but it did to me! And surprising, this recipe turned out great! In fact, I used it for a base (instead of bread or a bun) and topped it with sloppy joe mixture. I know, I’m getting crazier in my food combos but I have been sheltered in place for 8 months so I’m entitled, right?
A variety of green tomatoes.
Chopped green tomatoes with green onions and jalapeño.
I just grated cauliflower into rice size chunks and added it to the tomatoes.
Add vegetable broth, simmer a few minutes, and you are done!
Garnished with parmesan and bacon.
Great side dish! For vegetarian version, eliminate the bacon.