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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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.
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