Coliflor capeada – battered cauliflower in tomato broth

Ingredients for 4 portions

• 1Cauliflower
• 200 gOaxaca cheese, in small pieces
• 4 tbspPlain flour
• 4Eggs, separated
• 4 tbspRapeseed oil, for frying
• 5Tomatoes, in chunks
• ½Yellow onion, in chunks
• 2 clovesGarlic
• ≈ 500 mlWater
• 1 cubeVegetable stock
• 1 tbspRapeseed oil, for the broth
• 2Serrano chiles, whole
• to tasteSalt

On the side

• 12Corn tortillas

Method

1. Cut the cauliflower into medium florets.
2. Bring a pan of salted water to the boil and cook the florets for 6 minutes, until tender but still firm. Drain and leave to cool and dry on kitchen paper.
3. Meanwhile, blend the tomatoes, onion and garlic with half the water until smooth.
4. Heat the oil for the broth in a saucepan over a medium heat. Strain in the tomato sauce and let it fry for 5 minutes, stirring, until it darkens.
5. Add the rest of the water, crumble in the stock cube and drop in the whole chillies. Season with salt and simmer over a low heat for 10 minutes.
6. Meanwhile, tuck the pieces of cheese in between the small branches of the florets, then roll the florets in flour until coated all over.
7. Whisk the egg whites to stiff peaks. Whisk in the yolks one at a time until the batter is even and fluffy.
8. Heat about 2 cm of oil in a frying pan over a medium-high heat. Dip the florets in the egg batter and fry in batches for 2–3 minutes per side, until golden. Drain on kitchen paper.
9. Put the fried florets into the tomato broth and let them simmer gently for 5 minutes.
10. Meanwhile, warm the tortillas in a dry frying pan.
11. Serve the cauliflower in shallow bowls with plenty of the tomato broth and the warm tortillas.

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