Below, we share our fried cauliflower recipe with its delicious sauce. A classic dish with a spicy twist.
Ingredients | Qty |
Cauliflower | 1 piece |
Habanero pepper | 1 piece |
Tomato | 5 pcs |
Onion | 1/4 piece |
Flour | 1 cup |
Egg | 2 pcs |
Grain Salt | To taste |
Chicken broth | 1 tsp |
Instrucciones
- Start by removing the leaves from the cauliflower and separating the florets. Then, place the cauliflower florets in a pot of boiling water and cook them until they are tender. This will take approximately 5 to 7 minutes. Once cooked, remove them from the hot water and let them drain.
- While the cauliflower cools down, prepare the sauce. To do this, blend the tomatoes, onion, and habanero pepper. Add a little water to facilitate blending and season with coarse salt and chicken bouillon to taste. Set the sauce aside for later.
- Now it's time to prepare the batter. First, separate the egg yolks from the egg whites; beat the egg whites until stiff peaks form, about 5 minutes. Gently fold in the egg yolks one by one and mix until the batter is smooth and homogeneous.
- Prepare a container with flour. Coat the cauliflower florets with flour, making sure to cover them completely. Then, dip them into the egg mixture, ensuring they are well coated.
- Heat enough vegetable oil in a large pot. Once the oil is hot, fry the breaded cauliflower florets in batches. Fry for 3 to 5 minutes, or until they are golden and crispy. Remove from the oil and place them on paper towels to remove excess oil.
- For the sauce, heat a little oil in a skillet over medium heat and sauté it for a few minutes; let it cook until it thickens slightly.
- While the cauliflower drains, prepare the sauce. Heat a little oil in a skillet over medium heat and sauté the tomato sauce for a few minutes until it thickens slightly.
- Finally, place the breaded cauliflower on a serving plate and serve it with the sauce. Garnish with chopped chives to add a fresh and colorful touch
Discover here all the varieties of peppers we cultivate in our greenhouses.