head cauliflower, broken into flowerets
eggs, well beaten
romano cheese, grated
cheddar cheese soup
1Place flowerets in saucepan with 2 cups salted water and bring to a boil. Cover and simmer 5 minutes.
2Drain cauliflower well and place in 2 quart casserole dish.
3Place beaten eggs and canned tomatoes in a bowl and beat to blend. Pour over cauliflower.
4Sprinkle oregano and cheese over top.
5Place dollops of cheese soup evenly over top.
6Bake in preheated 350 degree oven for 30-45 minutes, uncovered.