1 cauliflower head, cut into bite-sized pieces (or 1 bag frozen cauliflower)
6 tomatoes, peeled, seeded & chopped (or 1 can chopped tomatoes, drained)
1/2 c. melted butter
Ground pepper to taste
1/2 c. Parmesan cheese
1/3 c. bread crumbs
1 c. grated Muenster cheese
1/2 c. minced parsley

Preheat oven to 375 degrees. Steam cauliflower until tender (or blanch frozen cauliflower). Dip each tomato into boiling water for 35 seconds to peel off skin, cut them in half and squeeze out juice and seeds and chop coarsely. (Or drained can of tomatoes.) Butter casserole; layer cauliflower on bottom, then tomatoes and pepper. Dribble half the butter over this.

Combine cheeses, bread crumbs, parsley in bowl then sprinkle over casserole. Dribble remaining butter and bake 30 minutes until browned. Serves 6.