Cauliflower Torte - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F
Cut cauliflower into small florets; boil or steam until tender and then drain.
Separate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites.
Spray a 9x9-inch pan with cooking spray.
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.
Bake for 45-50 minutes.
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.
Cut torte into sections and top with Chile Rojo sauce.
1/4=194 calories/11 g. fat/2 g. fiber.
Or it is C + 2 pts on WW.