As time passes by, I crave more and more dishes that I grew up eating and not caring about too much. I took them for granted and was more excited about the school kiosk’s empanadas, apple pie and chocolate cake or the Saturday post-shopping restaurant meals. But now I regret not having spent some time watching my aunties and mum preparing their food repertoire, because I’d love to know the recipes by heart.
One simple dish that my aunties used to have ready for us when we got back from school were torrejitas de coliflor (cauliflower fritters). They served them as a main with white rice and a ultra simple yet delicious dipping sauce made with Chinese soy sauce and American mustard. Last week I called them to ask for the recipe but sadly they haven’t prepared them in a long time and didn’t remember proportions.
I decided to give it a shot anyway. And I made them gluten-free/Paleo/Primal (trying to get back to 90% clean eating). I got a recipe for fritter batter from the web and I messed up the quantities for the coconut oil and milk. But they turned out good, so that’s the recipe I’ll use from now on.
Yield: 8-10 servings as an appetizer, 4-6 as a main
Batter adapted from this recipe
1 head cauliflower
6 tablespoons coconut flour
3 teaspoons salt
3/8 teaspoon baking soda
6 tablespoons coconut oil
3 tablespoons coconut milk
Chinese soy sauce (or other kind)
American mustard (or other mild mustard)
Sift coconut flour.
Melt coconut oil.
Mix coconut flour, salt and baking soda.
In a separate bowl, whisk eggs, add coconut milk and coconut oil.
Mix dry and wet ingredients and stir until the batter is smooth.
Slice cauliflower in 1/2 cm thick tree-like thingies.
Spread batter on cauliflower bits, fry in non-stick pan for a few minutes on each side, until nicely browned.
For the dipping sauce, start with a proportion of 4:1 soy sauce to mustard. For example: 4 tablespoons soy sauce and 1 tablespoon mustard. Whisk until completely blended. Taste and adjust.