Heat olive oil in a large skillet over medium heat.

Add minced garlic to the skillet and cook for 30 seconds, being careful not to brown it.

Pour in the diced tomatoes (undrained) and cook for 5 minutes, stirring frequently.

Add the cauliflower florets to the skillet and toss to coat them with the tomato mixture.

Add a few tablespoons of water to the pan and cover it.

Cook for 7 minutes, or until the cauliflower is tender.

Remove the pan from the heat and let the mixture cool to room temperature or warm.

Preheat oven to 375°F (190°C).

Butter a casserole dish to prevent sticking.

In a large bowl, beat the eggs.

Add ricotta cheese, milk, Parmesan cheese, minced parsley, nutmeg, cayenne pepper, black pepper, and grated Muenster cheese to the bowl with the eggs and beat until well combined.

Stir the cooled cauliflower mixture into the cheese and egg mixture.

Pour the combined mixture into the buttered casserole dish.

Sprinkle the butter-sautéed breadcrumbs evenly over the top of the casserole.

Bake for 20 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.