Chou-Fleur Aux Tomatoes(France) - cooking recipe

Ingredients

1 large cauliflower, cut into flowerets
1 lb. firm, ripe tomatoes, quartered
1/4 tsp. salt
pinch of pepper
1/2 c. melted butter
1/4 c. dry bread crumbs
1/2 c. Swiss and Parmesan cheese

Preparation

Boil cauliflower in salted water for 10 to 12 minutes; refresh in cold water.
Drain.
Arrange cauliflower in buttered 10-inch shallow baking dish.
Place tomatoes around edge.
Season with salt, pepper and half of the butter.
Mix crumbs with cheese; spread over vegetables.
Pour remaining butter over all.
Bake for about 30 minutes in a 375\u00b0 oven or until slightly brown.