This is a scrumptious vegetarian dinner that can also serve as a side dish or an accompaniment to chops or omelets. And it requires minimal preparation. Even the kids, those who hates veggies, will love this one. Cauliflower with Tomatoes and Cheese will satisfy every palate in the house, especially a hungry palate.



1 tablespoon butter
1 large cauliflower, trimmed, washed and separated into florets
6 tomatoes, blanched and roughly chopped
Salt and ground black pepper to taste
½ cup butter, melted
3 tablespoons dry breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Swiss cheese


1. Preheat oven to 375 degrees F.
2. Lightly grease a large shallow pan, skillet or casserole with the tablespoon of butter. Set aside.
3. In a large saucepan, cook  the cauliflower in boiling water over moderate heat for 9 to 12 minutes, or until tender. Drain the florets and place in the pan. Arrange the chopped tomatoes on top and sprinkle with salt, pepper and half of the melted butter.
4. In a small bowl, combine the breadcrumbs with the Parmesan and Swiss cheeses and sprinkle the mixture over the vegetable pieces. Spoon the remaining melted butter over the mixture and bake in the oven for about 30 minutes, or until the top is golden brown. Serve immediately.
Yield: 4-6 servings.