Cauliflower Torte

• 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

1. Preheat oven to 375u0b0F
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.

cauliflower, cheddar cheese, eggs, egg whites, chiles, chicken bouillon granule, tomato sauce, onion, garlic, salt, broth

Taken from www.food.com/recipe/cauliflower-torte-198919 (may not work)