Battered Cauliflower with Tomato Sauce
This battered cauliflower recipe is a classic in Mexican home kitchens, as it is a different way to prepare vegetables, simply and deliciously.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- water
- salt
- 1 cauliflower, florets
- vegetable oil
- 1 cup onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 box Del Fuerte® seasoned tomato purée, 210 g
- 1 cup vegetable broth
- 4 sprigs cilantro
- salt
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 tablespoons flour
- vegetable oil
- cilantro, finely chopped
Preparation
15 mins
15 mins
Low
- Heat a pot with water and bring to a boil, add salt and cook the cauliflower florets for 1 minute. Remove from the water and reserve the florets in very cold water.
- For the batter, first separate the egg yolks from the whites; beat the egg whites until stiff peaks form for about 5 minutes, gently add the yolks one by one and fold in, add the salt, baking powder, and flour using a small sieve to prevent lumps from forming, fold everything together gently.
- While preparing the batter, heat enough oil in a deep pot over medium heat to fry the cauliflower.
- Dust the cauliflower with a little flour and then dip it in the egg mixture, fry immediately in the oil that you heated in the previous step for 3 to 5 minutes, until golden brown. Remove from the oil and drain excess fat with paper towels.
- For the sauce, heat a skillet over medium heat with a little vegetable oil and sauté the onion and garlic for a few minutes, add Del Fuerte® seasoned tomato puree and vegetable broth, a sprig of cilantro, and a little salt. Let it cook for 3 minutes, until it thickens slightly.
- Serve the cauliflower, drizzle with the sauce, and garnish with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by