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The Spice of Life Salsa over Fried Cauliflower

By Rosie Mullins

Posted February 2, 2013

A family favorite: 'Salsa De La Vida' over fried cauliflower
A family favorite: ‘Salsa De La Vida’ over fried cauliflower

In Mexico, salsa is served with many dishes.

In 1975 my friend Paula D’ecuir and I traveled from Mexico to Toronto and stayed at Mary Routon’s house. We had met Mary in Tapachula, Chiapas when she went to visit my brother and buy leather goods for her store in Toronto. During our visit with Mary, I met Philip Mullins who is now my husband. I also met Philip’s brother, George, and his wife, Colleen. While we were staying in Toronto, their daughter Katie was born.

Paula and I cooked Mexican food while we were visiting and something that Mary really liked was our tomato sauce (salsa). In Mexico, salsa is served with many dishes. One day we made salsa and buttered cauliflower and invited the family to eat with us. Mary really liked that dish and wondered what the salsa was called. She jokingly told us that it was “the spice of life” and that’s now what I call the dish.

— Rosie

Salsa De La Vida

Salsa:

  • 2 pounds ripe tomatoes
  • 3 tablespoons chopped onion
  • 3 or 4 tablespoon chopped cilantro
  • 1 clove garlic, chopped
  • Salt & pepper to taste
  • 1 Jalapeňo pepper chopped (optional)
    • To easily remove the peel, tomatoes should sit in a bowl of scalding hot water. After removing the peel, finely chop the tomatoes.

      In a medium skillet, heat two tablespoons of olive oil and then add the tomatoes and remaining ingredients. Cook for 10 minutes. Set aside.

      Fried cauliflower:

    • 1 cauliflower
    • 2 or 3 eggs, according to the size of the cauliflower
    • ½ teaspoon salt
    • 2 tablespoons flour
    • Oil for frying [I use coconut oil]
    • Cut the cauliflower into pieces and steam the cauliflower until tender.

      Separate the whites from the yolks of eggs. In a bowl whisk the egg whites until firm consistency, add the yolks and salt. Sprinkle two tablespoons of flour and mix gently.

      In a large skillet heat enough oil for frying. Dip each piece of cauliflower in the egg mix, removing excess. Fry them in the pan when the oil is hot, don’t let them touch each other. Ready when lightly browned on both sides.

      Serve salsa over cauliflower.

In a medium skillet, heat two tablespoons of olive oil and then add the tomatoes and remaining ingredients.
In a medium skillet, heat two tablespoons of olive oil and then add the tomatoes and remaining ingredients.
Separate the whites from the yolks of eggs. In a bowl whisk the egg whites until firm consistency, add the yolks and salt.
Separate the whites from the yolks of eggs. In a bowl whisk the egg whites until firm consistency, add the yolks and salt.
Fry cauliflower in the pan when the oil is hot, don’t let them touch each other. Ready when lightly browned on both sides.
Fry cauliflower in the pan when the oil is hot, don’t let them touch each other. Ready when lightly browned on both sides.
Enjoy this light and lovely dish as a main entree or side.
Enjoy this light and lovely dish as a main entree or side.
Rosie Mullins

Rosie Mullins was born in Guatemala and is the 2nd oldest of five children. She lost her mother at the age of 18 and took the responsibility of taking care of her family, including the cooking. She has run her own catering businesses and has baked cakes for weddings and birthday parties.

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