The cauliflower is steamed in salted water; once cooked, let it cool down.
Then, separate into medium florets and place a slice of cheese in the middle, pressing with your hand to keep everything together, and continue this process with the rest of the cauliflower and cheese.
Then, whisk the egg whites until stiff and gradually add the yolks. Next, coat each fritter in flour, then dip it in the previously beaten egg, and fry in oil until golden on all sides. Remove and drain on paper towels.
In a pot, heat one tablespoon of oil and fry the blended tomato with onion, garlic, and chipotle if desired; season with salt and pepper. Let it simmer for 10 minutes, then arrange the fritters in the pot, allowing them to simmer for about 20 minutes so that the tomato thickens and everything is seasoned. It should have a broth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?