Preheat oven to 200 Cº (400 Fº).
Remove leaves and cut cauliflower into florets, then wash under running water.
Cook cauliflower florets in salted boiling water until al dente, for around 5 to 10 minutes (do not overcook cauliflower).Then drain and rinse cauliflower.
Line cauliflower over a medium size casserole dish, slightly greased with oil.
Toss cauliflower florets with 1 1/2 tbsp olive oil, salt and any additional seasoning you desire (smoked paprika and Italian seasoning). Spread tomato sauce over the cauliflower.
Shred low fat mozzarella and line over the cauliflower.
Sprinkle low fat cheddar cheese and drizzle a drop of olive oil over the cauliflower casserole.
Bake in hot oven for 12 to 20 minutes, or until cheese has melted.