Mexican Fried Cauliflower

A few of my sister-in-laws got together this week while the husband’s were busy working.  We have been having an absolute blast hanging out, catching up and letting our kids enjoy the pool in grandma and grandpa’s backyard.  I just love summertime!

While we were all together, we decided to put a yummy dinner together for our families.  My sister-in-law, Autumn, is a great cook and has many delicious and healthy recipes.  She whipped up this side dish and let me tell you, it is AMAZING!… even the kids ate it!  It was super delicious and flavorful!

Mexican Fried Cauliflower

Mexican Fried Cauliflower

By Chef in Training Published: June 21, 2012

    A few of my sister-in-laws got together this week while the husband's were busy working.  We have been having an absolute blast …



    1. Rinse and dry cauliflower head. It is important to make sure it is patted completely dry.
    2. Chop cauliflower into 2-inch sections and set aside.
    3. Beat egg whites until just before stiff peaks form.
    4. Dip cauliflower sections into egg whites and place into frying oil. Fry until golden brown on each side.
    5. Place fried cauliflowers into a new large skillet or pan. Place them close together.
    6. Pour can of tomato sauce over fried cauliflower.
    7. Chop onion into large slices and sprinkle into sauce.
    8. Sprinkle sauce with salt, pepper and oregano. Next pour the vinegar over the top.
    9. Cover and cook for 25-35 minutes, flipping cauliflower halfway though. Cook until a fork can easily be insisted into each cauliflower.
    10. We like to serve it over rice.


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      1. Ingrid J.

        Whoa, that looks awesome! I’m always looking for new ways to spice up sides, plus it uses a veggie= bonus:) Thank you, have loved your site since I found it recently!!

      2. Cindy Brooks

        I can’t wait to try this! Our grandson lives with us and is a good vegetable eater, but cauliflower is one I can’t impress him with. I think he’ll like this one! Thanks!

      3. Janet Tenajael

        This has become my favorite way to prepare cauliflower – delish! Tonight I tried it with eggplant: peeled and sliced the eggplant into 1″ slices, sprinkled with a little salt and left to drain on paper towel for 30 min, then quartered the slices. From there I followed your recipe. Over the times I have prepared this dish, I have played with seasoning for the sauce. Lends itself well for this.

        Thanks very much for posting this recipe.