Vegetarian, Americas
Cauliflower fritters in tomato sauce with rice
Cauliflower fritters in tomato sauce is a Mexican style vegetarian dish for 4 people, ready in 45 minutes, rated easy, for €1.70 per person. The key to success is whipping the egg whites into stiff peaks, which gives the cauliflower a light coating before it simmers in the tomato sauce.
Tonight, cauliflower the way they make it in Mexico, coated in golden egg and pan fried, then simmered in a tomato sauce that smells of onion.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €1.70
- Calories per person
- 610 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
The cauliflower is first pan fried in an egg batter that puffs up and turns golden, then simmered for a few minutes in a tomato sauce seasoned with onion, garlic and chili pepper. The outside stays crisp, the cauliflower inside turns tender, and the sauce brings the comforting touch that makes you scrape your plate of rice clean.
This is a good dish for a weeknight when you want a break from roasted cauliflower, or a Sunday if you have guests curious to try a Mexican inspired recipe. Kids tend to like the golden fritter part, and you can adjust the chili to their taste without changing anything else in the recipe.
The ingredients
Fruits and vegetables
- Cauliflower 1
- Onion 1
- Garlic 2 cloves
- Jalapeño or mild chili pepper 1
- Cilantro 1 bunch
Dairy
- Eggs 4
Pantry
- Flouroften in the pantry 4 tbsp
- Crushed tomatoesoften in the pantry 500 g
- Riceoften in the pantry 280 g
- Sunflower oiloften in the pantry 15 cl
- Vegetable brothoften in the pantry 20 cl
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Gluten, Eggs
The step by step recipe
-
Separate the cauliflower into florets and blanch them in salted boiling water, then drain and pat them dry. 6 min
Take them out while a knife tip still meets a little resistance, they'll finish cooking in the sauce.
-
Blend the tomatoes with the onion, garlic and chili pepper, then pour the sauce into a saucepan with the broth and let it simmer. 15 min
Cook the tomato puree in a little oil first, it loses its acidity.
-
Separate the eggs, whip the whites into stiff peaks, fold in the yolks, a pinch of salt and the flour.
A well whipped white holds on an upside down whisk, that's the test that never lies.
-
Dip the florets in the batter and fry them in hot oil until golden, then drain them on paper towels. 10 min
Fry in small batches, too many florets at once cools the oil down and the fritters turn greasy.
-
Dip the fritters into the tomato sauce for a few minutes, then serve with the cooked rice and chopped cilantro. 5 min
Don't leave them in the sauce too long, they keep their crisp exterior that way.
Our tips to get it right
- Pat the cauliflower florets completely dry after blanching, the egg batter clings better to a dry surface.
- Keep the oil at the right temperature by testing with a drop of batter, if it sizzles right away it's ready for frying.
- Make the tomato sauce while the cauliflower blanches, you save time and everything finishes cooking together.
The variations
- Swap the cauliflower for broccoli florets, the blanching and frying times stay the same.
- For a milder version for kids, remove the chili seeds or use half a sweet bell pepper instead.
- To save time, use a store bought tomato sauce and just add sautéed onion and garlic to it.
What to serve it with
- Plain white rice
- Warm corn tortillas
- Avocado slices with lime
Storage
The cauliflower in sauce keeps for 2 days in the fridge in a sealed container, though it loses some crispness. Reheat gently in a skillet or a saucepan over low heat, freezing isn't recommended since the coating turns soggy.
Questions about this dish
Can you prepare the cauliflower fritters ahead of time?
You can blanch the cauliflower and make the tomato sauce the day before. Fry the fritters just before serving so they stay crisp.
Can you substitute the jalapeño pepper?
Yes, half a sweet bell pepper gives you a dish without heat that's just as tasty. You can also use a small pinch of chili powder instead.
Why whip the egg whites before frying?
Whipped egg whites make the coating light and airy around the cauliflower. Without this step, the batter stays heavier and browns less evenly.
Are cauliflower fritters in tomato sauce good for kids?
Yes, kids usually enjoy the golden, soft fritter texture. Just reduce the amount of chili or use a mild pepper for a kid friendly version.
How long does it take to make cauliflower fritters in tomato sauce with rice?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in cauliflower fritters in tomato sauce with rice?
About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does cauliflower fritters in tomato sauce with rice cost?
About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs. Always check the labels of the products you buy.
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