Cauliflower (guanajuato, Mexico) Recipe
Battered, fried cauliflower topped with Fresno peppers, tomatillo jam, red onions, sliced almonds, queso fresco & chopped cilantro.
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Ingredients
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Cauliflower
Toppings
Method
Preparation of Cauliflower
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into medium-sized florets. Rinse the florets under cold water and pat them dry with a paper towel.
Batter Preparation
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while whisking until you achieve a smooth batter.
Frying the Cauliflower
- 3
- 4
Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing excess batter to drip off. Carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Toppings Preparation
- 5
Assembly
- 6
Assemble the Dish
On a serving platter, arrange the fried cauliflower. Drizzle with tomatillo jam and top with sliced Fresno peppers, red onions, sliced almonds, queso fresco, and chopped cilantro.
