Cauliflower Torte

photo by utahmomtotwo

- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- 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
- Preheat oven to 375°F
- 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.
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RECIPE SUBMITTED BY
I lost 75 pounds using Weight Watchers and have been maintaining that loss since October 2006. I love to cook and try new recipes. I am always looking for new recipes and have been known to read cookbooks for fun. Lucky for me my family is eager to try new foods so I get to experment often.
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