Corn And Shrimp Stuffed Tomatoes

Cauliflower: 1 head cauliflower 1/2 cup flour 1/4 cup cornstarch 1 tsp chili powder 1 tsp black pepper 1 tsp salt 1 tsp garlic powder 1 tsp ginger powder 1/2 cup water, plus more if needed



Prepare the cauliflower. Remove green stalks and cut the cauliflower into 1-inch florets, about 4 cups total.

Next prepare the stuffing. Mince 1 cup shrimp, 1/2 of a white onion, and 4 scallions.

Add minced shrimp, onion, and scallions to a medium mixing bowl with 1/2 cup cooked rice, 1/2 cup corn, 1 cup reserved tomato pulp, 1 tsp salt, 1 tsp black pepper, and the juice of 2 limes.

Stuff each cored tomato with the shrimp and corn mixture.

Top each stuffed tomato with the reserved tomato tops.

Air Fry stuffed tomatoes at 385°F for 12 minutes, or until cooked through and lightly browned. Drizzle with olive oil and eat while warm.