Guatemalan Cauliflower in Egg Batter 


Guatemalan cauliflower in egg batter, this entree is served with rice and the optional simple tomato sauce, also listed below. It is a guilty pleasure. It tastes fried, but really, the egg gives you this impression. It is the best hot. Unfortunately, this one really does not re-heat well.


Guatemalan Cauliflower in Egg Batter (Coliflor Envuelto en Huevo)


Makes about 4 servings



  • 1 pound cauliflower florets
  • 2 tablespoons salt
  • 3 eggs, separated
  • ½ teaspoon salt
  • 1 tablespoon flour (or rice flour in Gluten Free)
  • oil, as needed for frying



Set cauliflower florets in a pot with enough water to just barely cover. Bring to a boil and add the 2 tablespoons to the pot. Cook until just tender when pierced with the tip of a knife. Drain into a colander and allow the florets to cool to just warm.


Make the egg batter:

With a mixer, beat the egg whites in a glass or metal bowl until stiff. Separately, beat the egg yolks until very pale and lemon colored and when dropped from the beaters, form a ribbon that does not immediately disappear. Add the ½ teaspoon salt and the flour/rice flour and mix well. Fold the yolk mixture into the egg whites gently so as not to deflate.

Heat a large skillet with oil. Nonstick comes in very handy here. Dip each cauliflower floret into the egg batter so it is completely covered and fry in the pan until golden brown, turning so all of the egg is cooked. When starting out, the florets look like puffy white clouds. Once fried, they become angular golden chunks of goodness. Place the finished cauliflower on a plate to serve and pour the tomato sauce overall.


Simple Tomato Sauce



  • 1 tablespoon olive oil or other cooking oil of choice
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 – 2 tomatoes, or 4 – 6 Roma tomatoes, chopped



While cauliflower is cooking and cooling, make the Simple Tomato Sauce.

Heat a skillet with oil of choice and saute the onion for about 15 minutes, stirring often until nicely golden. Add the garlic and salt and saute another 3 minutes. Add the tomatoes and lower heat. Cook over a low simmer until the tomatoes and onions are very soft. If it gets too dry while cooking, add in some water. Keep warm.

Enjoy this Guatemalan Cauliflower in Egg Batter!


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