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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Fried Cauliflower

From Houston Junior League Cookbook

Ingredients: 

1 package frozen cauliflower
3 eggs, separated
5 tablespoons flour
Salt and pepper

Ranchero Sauce:
2 tablespoons bacon drippings
1 medium onion, finely chopped
1 clove garlic, minced
2 tomatoes, peeled and finely chopped
1 green chile pepper, finely chopped
Salt

Recipe directions: 

Cook cauliflower 5-10 minutes. Pour off water. Separate cauliflower into bite-sized flowerets; place on absorbent paper. Beat egg whites until stiff but not dry. Add egg yolks one at a time; beat until blended. Add 2 tablespoons of the flour; add salt and pepper. Dredge cauliflower in remaining 3 tablespoons of flour. Dip into egg mixture. Fry in deep fat until lightly brown. Serve immediately with Ranchero Sauce. Serves 4.

Ranchero Sauce:
In bacon drippings, sauté onion and garlic until clear. Add tomatoes, chile pepper and salt. Cover; simmer about 10 minutes. Stir and mash sauce. Serve warm over fried cauliflower. Sauce can also be served on eggs or any meat. Makes about 1½ cups sauce.

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