2 c. water
1 1/2 tsp. salt
1 head cauliflower (broken into flowerets)
2 lg. ripe tomatoes
1 c. grated Swiss cheese
1/3 c. butter, melted
3/4 c. Italian bread crumbs
1/2 tsp. seasoned salt

Bring water and salt to a boil in saucepan. Add cauliflower, cover and return to a boil. Reduce heat and cook 10 minutes or until tender. Cut tomatoes into eighths and arrange with cauliflower in greased shallow 2 quart casserole. Sprinkle with grated cheese.

Combine melted butter, bread crumbs and seasoned salt until well blended; sprinkle crumbs over top of casserole. Bake, uncovered, in preheated 375 degree oven for 20 minutes, or until done.