4 cups cauliflower florets (from 1 small cauliflower)
3 tablespoons butter
1 1/2 tablespoons milk
Pinch of ground nutmeg
4 medium tomatoes cut in half crosswise
1 tablespoon Dijon mustard
1 1/2 cups fresh breadcrumbs made from crustless sourdough bread 2 tablespoons chopped fresh parsley
Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper and set it aside.
Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree. Preheat oven to 350. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes. Serves 8.