Tomatoes Stuffed with Puréed Cauliflower and Feta

Ingredients

• 8 medium ripe tomatoes
• 1 small cauliflower (about ½ pound), trimmed and cut into florets
• Salt
• 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

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