• 1 medium-sized cauliflower
• 4 eggs
• 1 1/3 cup Liberté light sour cream (325 ml)
• 1 ½ cup grated Liberté cheddar cheese
• 1 teaspoon salt (5 ml)
• ¼ teaspoon pepper (1 ml)
• ¼ teaspoon basil (1 ml)
• ¼ teaspoon oregano (1 ml)

Filling :

• 2 slices white bread
• 1 tablespoon melted butter (15 ml)
• Pinch of salt, pepper, basil and oregano

1. Split cauliflower into pieces.
2. Cover and cook in boiling water for 15 minutes.
3. Drain well.
4. Place in a buttered plate (25 cm). Add eggs and Liberté light cream to cheese and seasonnings. Pour on cauliflower.
5. Split bread into big chunks. Make crumbs by beating with a blender or culinary robot, adding butter and herbs. Spread crumbs on cauliflower.
6. Bake at 375 F (180 C) for 25 to 30 minutes, or until golden and boiling.