Cauliflower Torte

This is a recipe I got from my sister. Her version was fried in oil and I adapted it to make it lower in calories and less time consuming to make.

• Ready In: 1 hr 10 mins
• Serves: 4

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.