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Our friends at Catholic Relief Services share a meatless recipe for cauliflower fritters, a traditional dish from El Salvador.

Rellenos de Coliflor—or cauliflower fritters in tomato sauce—is a traditional dish from El Salvador. It is a vegetarian dish where cauliflower is battered and fried until golden and crispy, then served with tomato sauce. 

To learn more about Lenten almsgiving, visit CRSRiceBowl.org.


Rellenos de Coliflor

Start to finish: 25 minutes 

Servings: 4-6 

  • 1 medium head cauliflower, cut into bite-sized florets 
  • 3-4 large eggs, separated 
  • 1 teaspoon flour 
  • Vegetable oil for frying, enough to cover the cauliflower pieces  
  • 1 cup of water 
  • 3 medium tomatoes, diced 
  • 1 green chili pepper, finely chopped 
  • 1/2 small onion, finely chopped 
  • 1/2 tablespoon vegetable bouillon powder
  • Salt to taste 



In a large pot, boil cauliflower until tender, about 2 minutes. Remove and drain. 

Beat the egg whites until stiff peaks form. Add flour to the egg yolks and mix until just blended. In a large bowl, fold the egg whites into the yolk mixture. Add the cauliflower and coat entirely. 

In a large pot over medium-high heat, heat the vegetable oil until very hot. Add the pieces of coated cauliflower and fry until golden brown all over. Remove and set aside. 

In a large pot, add water, tomatoes, chili pepper and onion and stir to combine. Add the vegetable bouillon powder. Heat to a simmer. Add the cauliflower and continue simmering for 3 minutes. Add salt to taste. Serve immediately.


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