Rellenos de Coliflor – El Salvador
Rellenos de Coliflor—or cauliflower fritters in tomato sauce—is a traditional dish from El Salvador. It is a vegetarian dish where cauliflower is battered and fried until golden and crispy, then served with tomato sauce.
Start to finish: 25 minutes
- 1 medium head cauliflower, cut into bite-sized florets
- 3-4 large eggs, separated
- 1 teaspoon flour
- Vegetable oil for frying, enough to cover the cauliflower pieces
- 1 cup of water
- 3 medium tomatoes, diced
- 1 green chili pepper, finely chopped
- 1/2 small onion, finely chopped
- 1/2 tablespoon vegetable bouillon powder
- Salt to taste
In a large pot, boil cauliflower until tender, about 2 minutes. Remove and drain.
Beat the egg whites until stiff peaks form. Add flour to the egg yolks and mix until just blended. In a large bowl, fold the egg whites into the yolk mixture. Add the cauliflower and coat entirely.
In a large pot over medium-high heat, heat the vegetable oil until very hot. Add the pieces of coated cauliflower and fry until golden brown all over. Remove and set aside.
In a large pot, add water, tomatoes, chili pepper and onion and stir to combine. Add the vegetable bouillon powder. Heat to a simmer. Add the cauliflower and continue simmering for 3 minutes. Add salt to taste. Serve immediately.