Cauliflower tortitas is a Mexican side of crispy fried cauliflower. Traditionally, tortitas are dropped in an egg batter and fried, but for this version is totally egg-free! The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower. This is great as a side or as a main served with grains and a side of greens.

Cauliflower Tortitas: Mexican Fried Cauliflower [Vegan]

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Ingredients

For the Batter:

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 cups soda water
  • 1 teaspoon kosher salt
  • 1 whole cauliflower, large, cut into florets
  • 2-3 cups vegetable oil

For the Sauce:

  • 1 14-5ounce can diced tomatoes
  • 2 garlic cloves, peeled
  • 1/4 onion, chopped
  • 1 chipotle pepper in adobo
  • 1/2 cup vegetable broth
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Preparation

  1. Place all the ingredients for the sauce in the blender and process until smooth.
  2. Bring sauce to a simmer in a saucepan over medium heat. Simmer for 5-7 minutes, season with salt and pepper. Set aside.
  3. Sift the flour and cornstarch into a large bowl. Add the salt and soda water. Whisk until combined. The batter should have the consistency of a thick pancake batter. Add more water as necessary.
  4. Heat oil in a large pot or Dutch oven to 350°F.
  5. Once the oil is hot, use your hands to drop the cauliflower in the batter and then into the oil. Fry for 2-3 minutes on each side or until the batter is crispy and slightly golden.
  6. Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.
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