I didn’t like this when I was younger because my mother prepared it, but with time I developed a taste for it. I generally cook it for my hubby once a week because he likes it. Making it takes little time.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large head cauliflower, cut into florets
- salt and pepper to taste
- 2 medium tomatoes, sliced
- ½ cup butter, melted
- 8 ounces Swiss cheese, shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
- Bake 40 minutes in the preheated oven, until cheese is bubbly.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 169 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I did not cook cauliflower, just cut up small florets and baked a little longer. It was good.
I made this for Thanksgiving because it was something different from the traditional same old. It was delicious and will certainly make it again. I used sliced swiss cheese, instead of grated, cut into 1/2″ strips and placed diagonally, crossing both ways as in a pie top crust. It made a nice presentation before everyone dug into it. I also sprinkled dried tarragon on the cheese before baking.
This sounded very interesting, I used frozen cauliflower that is cooked in a steamable bag? And I used cherry tomatoes sliced in half and place them around the casserole, I also used white American cheese because that’s all I had. It was delicious, I make it all the time With either Swiss or cheddar ?and I included it as an extra vegetable at Thanksgiving and there wasn’t a drop left?.
not bad. learned a lot making it. should be much better next time.
It was well received. I used olive oil in place of butter and low fat mozzarella. I also grate some asiago cheese over the cauliflower.
Pretty tasty and something different for cauliflower. I cut the recipe to 4 servings but used only one tablespoon of butter and prob 1/4 cup of Italian cheese mix because that’s what I had. I did season the mix with some Greek Seasoning and a bit of red peppers to compliment dinner and give it a pop! I didn’t microwave it, just 20 minutes in the oven, then topped with the cheese and thick sliced tomato for another 20 minutes. The cauliflower had a crunch and the tomatoes were soft, so nice combination. Thank you for sharing, Laura. I’m sure I’ll make this again. **made this with a Vegan cheddar mix and we liked it much better.
added diced red pepper and onion to cooked cauliflower. covered with tomatoes and munster no butter.
I took everyone’s advice and added more cheese, kept all the rest of the ingredients and in of a few more of my own. I sautéed some portobello mushrooms so they were extra soft, and made a Bechemel sauce, poured it into the cauliflower, baked for 20 minutes at 350°, then threw some shredded cheese and the tomatoes on for five more minutes. Oh my goodness what a hit!
This was delicious and pretty! I used S&P on the tomatoes and orange cauliflower, cut little dots of butter across the top, then a sprinkling of grated sharp cheddar, a bit of parmesan for bite and finished with a drizzle of olive oil. Great flavor, no pool of fat on the bottom, just delicious juices. I knew it would taste good but wasn’t prepared for how truly delicious it was. Thank you very much for your recipe! (I should add that I nestled the plum tomato slices within the cauliflower rather than across the top of them.)
Boyfriend says “I like it!”. I steamed the cauliflower to al dente, tossed it in store-bought horseradish-dijon condiment, topped with sliced tomatoes and slices of swiss cheese, and baked.
I followed the suggestions of others and made two changes: 1) olive oil instead of butter, and 2) cheddar cheese instead of swiss cheese. My family thought it was very good and tasty, and I really liked how simple it was to make. I agree that 1/2 cup of butter would have been too much, but I will try Swiss cheese for a lighter flavor next time.
Great Cauliflower! I used block Velveeta cheese cubed up and added for last 15 minutes of baking.
I steamed the cauliflower first and only had to bake for 20 minutes. Great recipe!
All I can say is….my hubby now loves cauliflower!! Thanks for this incredibly easy and delicious recipe! It’s even better if you add a few breadcrumbs to give it a bit of a crispy texture.
Excellent very filling and very tasty I was able to pull it of the oven sooner then 40 min…took me about 28 or 30 my wife loved it!!
This was wonderful! I had company who had never seen purple cauliflower so I bought some and wanted a fun way to cook it. Beautiful with the tomatoes and everyone loved it, kids too!
This is really tasty!!! Allows a little extra time for dinner prep, too. MW for 3 minutes with just a little water. Add the cheese, then tomatoes, then more cheese. Put it the oven at 350 for about 30 minutes. If you need more time, just turn the oven off and let it sit. This is really awesome, especially when you sprinkle some garlic sea salt on it!!! It was gone before I could get pics!!!
Love it! Great alternative, and I don’t have to make white sauce. A sprinkling of garlic salt on top works a treat.
Excellent! Almost like mac and cheese without the carbs since I made it with cheddar cheese instead of Swiss. I made 2 changes: I cut the butter in half which reduced fat calories but still gave a nice buttery flavor; and I added a few crushed buttery crackers tossed with a little olive oil on top for a bit of crunch. My husband even said it was really good.
I thought this was a very yummy and unique cauliflower recipe. I used gouda instead of swiss because I dont like swiss, but seriously yummy and easy.
Mine came out great! I did one little tweek for more flavor, and make it a tad creamier. After I cooked the cauliflower I tossed a good size dollop of Philadelphia Cooking Creme Italian Herb, just enough to barely coat. Then pretty much followed the recipe as is, besides the cheese on top, I used a cheddar/monterey mix and I only used half the melted butter. Really good.