Instructions: Cook the cauliflower in salt water until al dente or barely tender.

Mix the sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream mixture; mix well but carefully so as not to break up the cauliflower pieces too much.

Butter a large casserole form. Assemble the casserole in layers; toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used. Top layer should be the cheese.

Bake for approximately 20 mins at 425F.

NOTES : Recipe Redo.

How about using drained yogurt in lieu of the sour cream? Depending on the exact fat content of the yogurt (this assumes full fat), the fat for the entire recipe will drop from around 139 grams of fat to about 87 grams of fat.

I know Barb cant find lowfat cheeses, but is part skim mozzarella available? Using drained yogurt and part skim mozzarella cheese, the recipe will come in around 28% CFF (64 grams of fat). Barb, do you think that mozzarella cheese would offer enough flavor?

Reducing the gouda to 1/4 pound will also bring the recipe in under 30%CFF (assuming you use yogurt cheese).

The actual fat content will depend on the yogurt used, the cheese used, and the bread used. Note that MC is including 14 grams of fat for the whole wheat bread; personally, I think thats higher than most WW breads. [Ellen C. (ellencr@mindspring.com)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.