Cauliflower Torte

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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