Cauliflower Torte

1 head cauliflower

3 oz shredded cheddar cheese

3 eggs, seperated

4 egg whites

Chile Rojo (recipe to follow)

Preheat oven to 375. Cut cauliflower into small flowerettes; boil or steam until tender, drain. Seperate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites. Spray a 9x9 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. Cut into sections and top with Chile Rojo sauce.

Chile Rojo

2-3 dried chile de arbol

1 tsp chicken boullion granules

1 can tomato sauce

1/2 small onion

2 garlic cloves

salt to taste

broth or water

Place all 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.

1/4=194 calories/11 g. fat/2 g. fiber