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 

Servings: 4-6 


  • 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.