Stuffed with saffron infused cauliflower rice, plump currants, sweet apricots and savory pine nuts, these baked tomatoes keep your electrolytes in balance and your skin radiantly hydrated.

  • 6 large tomatoes
  • 2 cup cauliflower rice
  • ½ cup chopped onion
  • 2 tablespoons olive oil
  • ¼ cup dried apricots, finely chopped
  • 1 tablespoon dried currants
  • 1 tablespoon pine nuts, toasted
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon saffron
  • sea salt
  • black pepper
  • 1 tablespoon, fresh mint, finely chopped, for garnish

Slice the top of each tomato to make small lids.
Scoop out the insides and save 1 cup. Chop and set aside.

Trim the cauliflower, cutting away the stems. Break up the florets into a food processor and pulse until the mixture resembles rice.

Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the onions, and saute for 2-3 minutes. Add the reserved tomato and cauliflower, stir to combine.

Add the apricots, currants, pine nuts, cumin, cinnamon, saffron, and salt and pepper to taste and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Allow to cool for approximately 10 minutes before filling tomatoes. Fill tomatoes to the top with the rice filling and cover them with their respective lids.

Preheat the oven to 375 F and place the stuffed tomatoes in a baking pan.
Brush the tops and sides of the tomatoes with olive oil. Add 1/2 cup warm water to the bottom of the pan in between stuffed tomatoes and bake for 30 minutes.

Remove from oven and let cool for 5 minutes.
Serve warm with a generous sprinkle of fresh mint.