Mexican cuisine · Vegetable Dishes

Tortitas de Coliflor en Caldillo

Cauliflower florets fried in a fluffy egg batter and served in a light tomato broth with onion.

Ingredients · for 4 servings

• 1 cauliflower (about 900 g)
• 4 eggs
• 3 tbsp flour
• 600 g ripe tomatoes
• 1 white onion
• 2 garlic cloves
• 1 serrano chili
• 2 sprigs epazote (or cilantro)
• 400 ml neutral oil (canola or sunflower)
• Salt, pepper

Instructions

1. Break the cauliflower into medium florets and cook in boiling salted water for 6–8 min until they can be pierced easily with a fork, then drain well.
2. For the caldillo, blend the tomatoes, half the onion, garlic and the serrano chili with 300 ml water until smooth, pass through a sieve and simmer uncovered with the epazote for 12 min until the broth tastes fully of tomato; season with salt and pepper.
3. Slice the remaining onion into thin rings and set aside.
4. Beat the egg whites with a pinch of salt until stiff, fold in the yolks one at a time, then gently fold in the flour until a light, slightly flowing batter forms.
5. Heat the oil in a pot to 175 °C, dip the florets one by one in the egg batter and fry in batches for 3–4 min until golden, then drain on paper towels.
6. Place the tortitas in deep bowls, pour over the hot caldillo, sprinkle with the onion rings and serve immediately while the crust is still crisp.