Cauliflower With Tomatoes And Cheese
|Cauliflower||1 Large, trimmed, washed and separated into flowerets|
|Tomatoes||6 , blanched, peeled, seeded and roughly chopped|
|Black pepper||1⁄4 Teaspoon|
|Butter||4 Ounce, melted|
|Dry breadcrumbs||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Grated emmenthal cheese||2 Tablespoon|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Lightly grease a large shallow casserole with the tablespoon of butter.
In a large saucepan, cook the cauliflower flowerets in boiling salted water over moderate heat for 9 to 12 minutes, or until they are tender.
Drain the flowerets.
Place the flowerets in the buttered casserole.
Arrange the chopped tomatoes on top and sprinkle with salt, pepper and half of the melted butter.
In a small bowl, combine the breadcrumbs with the Parmesan and Emmenthal 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.
Remove the dish from the oven and serve immediately.