-1 Cauliflower head (cleaned florets separated)
-A medium plate or bowl full of flour
-4 large eggs
-Salt & Pepper to taste
-1 tsp. Garlic powder
-4 roma tomatoes
-2 cloves garlic peeled only
-½ onion minced
-1 tsp. dried oregano
-2 or more cups of Chicken stock (I had leftover from the mole sauce) or use 2 cups water with 2 teaspoons chicken bouillon.
-1 cup minced cilantro
-Oil enough to deep fry or pan-fry
(1)Dust cauliflower pieces in flour then set aside in a plate
(2)Separate egg whites from egg yolks (SAVE THE EGG YOLKS) with a hand blender (the one with the 2 whisks attacked to it you know "la batidora") beat the egg whites until they fluff like Meringue then beat in egg yolks.
(3)Add salt and pepper and garlic powder to the egg mixture
(4)Heat oil in a pan to deep fry or pan-fry on medium heat then coat cauliflower pieces in egg batter and put in oil and turn around after a while until all sides are browned and puffed. Set aside. You will need to fry them in batches. You may have left over batter so pour out most oil and fry like a pancake the remaining batter (we fight over that egg batter piece when eating at the house)
(5)In a blender blend the stock or water with bouillon along with tomatoes and whole garlic cloves until liquefied.
(6)Heat a little oil in a deep pan and sautee onions until caramelized. Then add the blended tomatoes and some oregano and salt to taste if desire.
(7)Bring to a boil and add deep fried cauliflower pices carefully sprinkle with cilantro and cover to simmer about 7-10 minutes. Uncover and turn of heat YOUR DONE!