Cauliflower Patties

In blender, place half each of the tomatoes, chiles, garlic, onion, bouillon granules, salt and broth. Cover; blend on high speed 30 to 45 seconds or until smooth. Repeat with remaining tomatoes, chiles, garlic, onion, bouillon granules, salt and broth.

In 3-quart saucepan, heat 1 teaspoon oil over medium heat. Add both batches of tomato mixture; cook about 5 minutes, stirring occasionally, until heated.

In medium bowl, beat egg whites with electric mixer on high speed 2 to 3 minutes or until soft peaks form. In small bowl, beat egg yolks until blended. Gently fold egg yolks into beaten egg whites. In large bowl, place cauliflower. Add flour; stir to coat. Stir in cheese. Gently stir in egg mixture until well mixed.

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Working in batches (and adding remaining oil to pan as needed), pour cauliflower mixture by 1/4 cupfuls into pan. Cook 2 to 3 minutes until golden brown. Turn patties; cook 2 to 3 minutes longer or until golden brown and thoroughly cooked.

Return patties to skillet. Pour tomato mixture over patties. Cook over medium-low heat about 5 minutes or until thoroughly heated.