3 cups minced fresh mushrooms
1 cup minced tomato
1 cup minced onion
1/2 cup chopped fresh mushrooms
1 (8 ounce) can crushed pretzel crackers
1 cup shredded Swiss cheese
2 tablespoons butter
12 ounces shredded Monterey Jack cheese
Preheat oven to 325 degrees F (165 degrees C). Slice cauliflower and place in large bowl to cool. Drain water. Cut cauliflower into 1/2 inch slices. Stir in mushrooms and tomato and toss in onion, mushroom and tomato slices. Stir in crushed crackers and cheese. Drizzle mushroom and tomato mixture over cauliflower and cheese salad.
Place the mushrooms, tomatoes, onion slices, cheese and butter over kale in a 13x9 inch baking dish. Pour over kale salad, mushrooms and tomato salad. Bake uncovered 15 minutes or until bubbly and lightly browned.