Cauliflower Torte

Name: Cauliflower Torte
Ingredients: 1 head cauliflower; 3 ounces cheddar cheese, shredded; 3 eggs, seperated; 4 egg whites; 2 -3 dried arbol chiles; 1 teaspoon chicken bouillon granule; 8 ounces tomato sauce; 1/2 small onion; 2 garlic cloves; salt; broth or water

11 ingredients

10 steps

Ingredients

1 head cauliflower
3 ounces cheddar cheese, shredded
3 eggs, seperated
4 egg whites
2 -3 dried arbol chiles
1 teaspoon chicken bouillon granule
8 ounces tomato sauce
1/2 small onion
2 garlic cloves
salt
broth or water

Directions

1

Preheat oven to 375°F
2

Cut cauliflower into small florets; boil or steam until tender and then drain.
3

Separate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites.
4

Spray a 9x9-inch pan with cooking spray.
5

Spread half of eggs in pan. Top with cooked cauliflower, setting aside about 1/4 cup of the smallest pieces for Chile Rojo sauce. Top cauliflower with cheese and then remaining eggs.
6

Bake for 45-50 minutes.
7

Meanwhile make sauce. Place all remaining ingredients except broth or water in blender; blend well. Pour sauce into small saucepan, add reserved cauliflower. Simmer 15 minutes adding enough broth or water to make a smooth consistency.
8

Cut torte into sections and top with Chile Rojo sauce.
9

1/4=194 calories/11 g. fat/2 g. fiber.
10

Or it is C + 2 pts on WW.