Low-Fat Cauliflower Tomato Casserole - cooking recipe

Ingredients

1 lb cauliflower floret
4 tomatoes, peeled, seeded and chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated
1/4 cup swiss cheese, shredded
1/4 cup dry breadcrumbs
2 teaspoons unsalted butter, melted

Preparation

Preheat oven to 350F.
Place cauliflower in a steamer basket over boiling water.
Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
Arrange cauliflower in a buttered shallow baking dish.
Arrange tomatoes over cauliflower.
Sprinkle with salt and pepper.
Combine cheeses in a bowl and sprinkle over cauliflower mixture. Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.