Low-Fat Cauliflower Tomato Casserole

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb cauliflower floret
• 4 tomatoes , peeled, seeded and chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper
• 2 tablespoons parmesan cheese , grated
• ¼ cup swiss cheese , shredded
• ¼ cup dry breadcrumbs
• 2 teaspoons unsalted butter , melted

Directions:

1. Preheat oven to 350F.
2. Place cauliflower in a steamer basket over boiling water.
3. Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
4. Arrange cauliflower in a buttered shallow baking dish.
5. Arrange tomatoes over cauliflower.
6. Sprinkle with salt and pepper.
7. 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.

Reviews

[Derf]

A wonderful casserole side we enjoyed very much! Had to use parmesan and cheddar had no Swiss in and used a little olive oil instead of the butter and just a couple of tablespoons of breadcrumbs. Great way to serve cauliflower, DH loved it, thanks for posting.

[Bergy]

Great recipe I only steamed the cauliflower for 2 minutes baked for 25 - It was still lovely and crunchy. I left off the Swiss cheese and the crumbs and this recipe was still wonderful. Dancer I love your recipes

[xraypinky]

Not too bad - a way to use garden fresh tomatoes in a new way. Dqd and I thought that some real bacon in the bottom would have made it perfect.