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Cauliflower Tomato Casserole

1 1/2 lb Cauliflower florets
1 1/2 lb Canned peeled tomatoes; drained and chopped
1 tb Unsalted butter; melted
2 tb Grated Parmesan cheese
1/2 c Swiss cheese; shredded
1/2 c Seasoned breadcrumbs

Preheat oven to 350 degrees F. Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until cauliflower is just tender. Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper to taste and half the melted butter. Combine cheeses and breadcrumbs in a bowl and sprinkle over cauliflower mixture. Drizzle with remaining butter and bake 20-25 minutes or until top is golden.

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