Back in the mid 80′s, a wonderful guatemalan woman showed me how to make a few of her delicious recipes, including this fried cauliflower. The first time I saw her preparing it, I was a bit sceptical on how it would taste. I mean, the only way I thought I liked cauliflower was raw and dipped in ranch dressing at that time. After she whipped up a batch of them though, my skepticism quickly turned to delight as I enjoyed some of the best cauliflower I had ever eaten. This Coliflor Envuelta en Huevo (cauliflower coated in egg) is a common dish in Guatemala, and is similar to tempura. The difference being that the coating is pillowy, instead of crispy and light.
