Mexican cuisine · Vegetable Dishes

Coliflor Capeada

Cauliflower florets deep-fried in a light whipped-egg batter and served in a mild tomato-onion broth.

Ingredients · for 4 servings

• 1 cauliflower (about 900g)
• 4 eggs
• 4 tbsp flour
• 600g tomatoes
• 1 white onion
• 2 garlic cloves
• 1 green chili
• 500ml strong vegetable stock
• 1 bay leaf
• 500ml oil for frying
• Salt, pepper

Instructions

1. Break the cauliflower into even florets and cook in salted water for 5 min., until just barely tender; drain well and pat dry, or the batter won't stick.
2. Purée the tomatoes finely with the onion, garlic and green chili, and cook down in a pot for 8 min., until the mixture darkens.
3. Top up with vegetable stock, add the bay leaf, and simmer gently for 10 min.; season with salt and pepper, remove the bay leaf, and keep the broth warm.
4. Beat the egg whites with a pinch of salt until stiff, fold in the yolks one at a time, then gently fold in 2 tbsp flour — the batter should stay airy and not collapse.
5. Dredge the florets in the remaining 2 tbsp flour, dip them in the whipped-egg batter, and deep-fry in 175°C oil for 3 min. until golden; drain on paper towels.
6. Place the florets in deep bowls, pour over the hot tomato broth, and serve immediately while the coating is still crisp.