Ingredients
Tortitas
| Cauliflower, chopped in florets |
1 head
|
| Seasoned breadcrumbs |
2/3 cup
|
| Onion, finely chopped |
1/2 cup
|
| Vegetable bouillon or salt |
1 tsp
|
| Eggs, divided |
5
|
| All-purpose flour, divided |
1 cup + 1 tbsp
|
| Monterey jack cheese, cubed |
10 oz
|
| Vegetable oil |
2 cups
|
Tomato Sauce
| Roma tomatoes |
5
|
| White onion |
1/4
|
| Garlic cloves |
2
|
| Vegetable oil |
2 tbsp
|
| Vegetable bouillon or salt |
1 tbsp
|
| Jalapeño |
1
|
| Chopped cilantro for serving |
Directions
Tortitas
- PLACE 6 cups water in a medium saucepan over medium heat. BRING to a boil and ADD florets. BOIL for 10 minutes. DRAIN and LET COOL.
- TRANSFER to a large bowl and BREAK florets down into smaller pieces with a fork. ADD breadcrumbs, onion, and bouillon. BEAT 2 eggs and ADD to the mixture. FOLD together ingredients until mixed well.
- PLACE 1 cup flour in a shallow bowl. TAKE ¼ cup of cauliflower mixture into hands, ADD a cheese cube, and press into a tight ball. TRANSFER to bowl with flour and dredge, covering evenly on all sides. SET aside. REPEAT with remaining mixture.
- PLACE whites of remaining eggs in a large bowl. MIX with electric mixer until hard peaks form. FOLD in yolks then 1 tablespoon flour.
- HEAT oil in a large frying pan over medium heat.
- COVER cauliflower balls in egg mixture and ADD to hot oil. REPEAT, frying in batches, until golden; about 1 minute on each side.
Tomato Sauce
- CUT OUT stem scar from tomatoes. BOIL tomatoes in a large saucepan over medium heat for 10 minutes. REMOVE from water and LET COOL. DO NOT DISCARD water. PEEL OFF skins. TRANSFER peeled tomatoes to a blender.
- ADD onion, garlic, and 1 ¼ cup water the tomatoes boiled in into blender. BLEND until smooth.
- HEAT oil in a large sauté pan over medium heat. ADD sauce, bouillon, and jalapeño. SIMMER for 20 minutes. REMOVE from heat.
- ADD cauliflower tortitas to sauce, spooning sauce over to cover. SERVE with rice. SPRINKLE with chopped cilantro.