1 head fresh cauliflower
1 tbsp. salt
1 inch boiling water
3 strips bacon
2 c. bread crumbs
1/4 tsp. dill seed
3 tbsp. bacon fat
2 lg. fresh tomatoes, sliced
1/8 tsp. black pepper
1 tbsp. additional salt

Wash cauliflower and separate into flowerettes. Add salt to boiling water. Drop in flowerettes and cook in covered saucepan until almost tender, about 10 minutes. Lift pot lid 2 or 3 times to permit gases to escape with steam.

Meantime, fry bacon crisp. Crumble and mix with bread crumbs, dill seed and bacon fat.

Arrange cauliflower, tomatoes and bread crumb mixture in layers in 6 cup casserole, sprinkling tomatoes with pepper and remaining salt. Bread crumb layer should be on top. Bake at 400 degrees 30-40 minutes or until crumbs brown or vegetables are tender.