Today I decided to focus on one of my favorite edible flours: cauliflower! My relationship with this cruciferous vegetable has been rocky throughout the years, to say the least. When I was in highschool, around the age of 15 or 16, I suddenly became obsessed with this nutrient-packed veggie. I don’t know if my body was in need of some serious nourishment and was forcing me to crave it so intensly, but the fact is, I started eating almost one whole cauliflower a day, and this idyll went on for weeks or even months. Some may view this infatuation as a reason to question my mental health, but I like to blame it entirely on biological needs. The human body is a wise universe, and very few things, if any, happen at random.
As one would expect, however, my overwhelming love soon burned out and turned into sickness (too much of a good thing!), followed by years of deep rooted disgust for the taste, smell, and even view of any cauliflower that happened to cross my path. Luckily for me, Peruvians love to make a dish called coliflor arrebozada (egg-coated cauliflower), which slowly reintroduced this vegetable into my diet, by keeping it hidden behind a tasty eggy layer. I discovered that I could enjoy this side dish without a problem, and little by little, I could tolerate more and more portions in my plate.
In Peru, this is a very typical accompaniment to many meals, or can be the main dish itself, with rice on the side and any other thing one may desire (salad, fried egg, salsa criolla). I think this is one of our healthier habits, and you would be wise to introduce it into your family’s eating traditions as a side dish, appetizer, or light dinner. How many mothers are constantly trying to feed their kids more veggies? Well, this may very well be the secret to get them not only to eat, but to actually enjoy some wholesome cauliflower!
- 1 cauliflower
- 2 eggs
- 1-2 tablespoons flour
- oil, for frying
- Cut the cauliflower in medium chunks, and steam or boil for a few minutes, until soft but firm. You should be able to stick a fork in it, but it shouldn’t break or crumble when you do it.
- Beat the egg whites in a mixer, until fluffy but firm.
- Add the egg yolks, salt and pepper, and some flour, to form a slightly thick liquid.
- Heat the oil in a frying pan. Soak a chunk of cauliflower in the egg mixture, and fry until golden, turning around. You may need to add some more of the egg mix. Use a spoon or two, to keep the egg around the cauliflower (it tends to spread to the sides instead of sticking around the vegetable).
- Repeat with every piece of cauliflower.
- Put in a dish covered with paper towel, to absorb the oil.
- Eat hot, or at room temperature.