1/2 c. plus 4 tbsp. seasoned dry bread crumbs, divided
1 head cauliflower, cut into flowerets
2 eggs, beaten
1/2 c. plus 2 tbsp. grated Parmesan cheese, divided
8 oz. pkg. Mozzarella cheese, diced
15 oz. container Ricotta cheese
1 tsp. salt or to taste
Ground pepper to taste

Preheat oven to 350 degrees. Grease a 12 x 8 inch glass baking dish and sprinkle lightly with 1/2 cup bread crumbs.

In a large saucepan over medium-high heat, bring cauliflowerets and enough water to cover to a boil. Cover cauliflowerets for 10 minutes or until tender; drain. Then, with a fork, crush cauliflower into smaller pieces, but do not puree.

In a large bowl, combine cauliflower, eggs, 1/2 cup Parmesan cheese, Mozzarella, Ricotta, and 2 tablespoons bread crumbs. Add salt and pepper.

Pour into prepared baking pan, sprinkle with remaining Parmesan cheese and bread crumbs. Cover with foil and bake 30 minutes. Remove foil and bake 20-30 minutes or longer until browned. Serve hot. Serves 4 to 6.