“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.”
1hr 10mins

Ingredients Nutrition


  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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