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
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.