Cauliflower Fritters

Cauliflower Fritters in Tomato-Garlic Sauce 

Tortitas de Coliflor

Working closely in the competition with Hetal, a vegetarian, made me take a look at what our cooking had to offer in the way of meatless dishes. I wanted to include several of those recipes in this book so people would know that we Mexicans have a number of excellent vegetarian dishes.

When I shared this dish with Hetal, she was blown away, because, as she said, she could taste the love. I hope that you can taste it too! Serve with Mexican Red Rice and Refried Beans for a complete meal. 

Serves 4 to 6

Ingredients:

1 medium head cauliflower

Canola oil, for frying

4 large eggs, separated

½ small onion, sliced

3 garlic cloves, minced

4 medium Roma tomatoes, 2 chopped and 2  blended into a puree 

2 cups (480 ml) vegetable stock, chicken stock, or water

Salt and freshly ground black pepper

Directions:

Cut the cauliflower into medium florets; try to keep them all the same size. If any florets are very large, carefully cut them in half, keeping the florets as intact as possible.

Bring a large pot of water to a boil over high heat.

Blanch the florets for 2 to 3 minutes, until they change from bright white to off-white but aren’t cooked through (this ensures that your cauliflower cooks through later). Pour them into a colander and leave to drain completely.

Pour about 1 inch (2.5 cm) of oil into a large skillet over medium heat; bring it to 350°F (175°C).

In a large bowl using an electric mixer, beat the egg whites on high speed until semi-firm peaks form. Add the yolks and beat until just incorporated. Do not overbeat the eggs; you want to keep them fluffy.

Working in batches, dip each floret individually into the egg mixture, covering them completely (yes, even covering part of your fingers—see Notes), and carefully place them in the hot oil. The oil will fizzle, not spit at you, if it’s at the correct temperature. If the oil starts to spit at any time, turn the heat down a bit. Using a metal spoon, gently scoop the oil over the cauliflower as it cooks. Cook for about 3 minutes, until the egg is lightly golden brown on top. Remove the florets from the oil using a slotted spoon and place them on a paper towel–lined dish. Continue until all the florets have been fried.

Heat 1 tablespoon of your frying oil in a separate large skillet or shallow pot over medium heat. Add the onion and sauté for 1 minute, or until starting to soften, then add the garlic and cook until it’s aromatic and lightly browned, another 2 minutes or so. Add the chopped tomatoes and cook for another 2 minutes, or until they begin to soften. Add the pureed tomatoes, bring to a simmer, and simmer for 2 minutes, then add the stock and season with salt and pepper.

Bring to a boil, then reduce the heat and simmer for 10 minutes (you’re looking for a thin broth rather than a sauce consistency). Taste and adjust the seasoning as needed. Gently place the cauliflower in the broth, return to a low simmer, cover, and simmer for 8 to 10 minutes, until the florets are fork tender and the broth is slightly thickened. Allow the cauliflower to rest for 5 minutes before serving.

Notes

To keep this dish vegetarian, use vegetable stock rather than chicken stock.

If fresh tomatoes aren’t available, you can substitute an 8-ounce can of tomatoes. 

The egg needs to fully coat the cauliflower so when you fry the cauliflower the egg expands and puffs.

Use any remaining egg mixture to fry up egg patties for the kids or anyone who doesn’t like cauliflower at all.

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