Coliflor Empanizada (Breaded Cauliflower)

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Growing up, I absolutely hated vegetables! I was that child. The impossible one (so sorry mom!). I still remember trying to get away with slowly moving my vegetables to one side and when mom and dad weren’t looking I’d push it onto the place-mat and quickly brush it under the plate in hope that they’d think I ate them. Now as an adult I realize that when I would go to my room to play, my dad would pick up the plates and find half my dinner underneath (oops).

All that to say, creativity needed to happen for me to eat vegetables. This dish that I want to share with you is one from a childhood memory. My parents were invited to eat at a friend’s mom’s house and she made us breaded cauliflower in the most gorgeous salsa and I still remember it till this day! Thank you Grandma Pelayo for your inspiration!

Coliflor Empanizada
Serves 4

1 large cauliflower (leaves cut off) broken into pieces
1 cup self rising flour (I use gluten free)
Small bunch of parsley (3-4 stems with leaves)
1/2 chicken stock cube (veggie stock if vegetarian)
salt and pepper to taste
3 eggs
5 tablespoons olive oil

Salsa

5 Tomatoes
2 garlic cloves
1/2 small onion
2 teaspoon chipotle paste
1/2 tablespoon salt

Serve with: rice and/or salad of choice

1. Boil cauliflower in a pot for 8 min; remove and drain once you see it soften

2. Whilst your cauliflower is cooking, separately mix the flour, parsley, chicken stock, eggs, salt and pepper in a large bowl to create a dough (thick consistency)

3. Once you have drained the cauliflower, mix it into your dough until fully covered

4. Heat olive oil in a nonstick pan and add the cauliflower, turning it as it cooks. Keep close attention and keep turning to avoid burning. Fry for 10 mins

5. In a blender (I use a Nutribullet) blend tomatoes, garlic, onion, chipotle paste, and salt to create the salsa. Blend until smooth

6. Pour the salsa over the cauliflower, stir it in well and place back on the hob on low heat to cook together for 10 more minutes

And there you have it, the perfect cauliflower. Let me know how you get on, leave a comment below – happy cooking!

Cooking with love,

Esli

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