Cauliflower Empanada Filling

Name: Cauliflower Empanada Filling
Yield: 6
Ingredients: 500g of cauliflower florets cut into strips; 1 lime juice; 1 teaspoon of salt or to taste; 1/2 teaspoon of black pepper; FOR THE SAUCE; 1 medium onion (100g), finely chopped; 3 tablespoons of chopped fresh parsley; 4 medium tomatoes (480g), peeled and seeded, finely chopped; 2 tablespoons of olive oil; 1/2 teaspoon of salt or to taste; 1/2 teaspoon of black pepper; 120ml of water

1
500g of cauliflower florets cut into strips
2
1 lime juice
3
1 teaspoon of salt or to taste
4
1/2 teaspoon of black pepper
5
FOR THE SAUCE
6
1 medium onion (100g), finely chopped
7
3 tablespoons of chopped fresh parsley
8
4 medium tomatoes (480g), peeled and seeded, finely chopped
9
2 tablespoons of olive oil
10
1/2 teaspoon of salt or to taste
11
1/2 teaspoon of black pepper
12
120ml of water

Ingredients

1
500g of cauliflower florets cut into strips
2
1 lime juice
3
1 teaspoon of salt or to taste
4
1/2 teaspoon of black pepper
5
FOR THE SAUCE
6
1 medium onion (100g), finely chopped
7
3 tablespoons of chopped fresh parsley
8
4 medium tomatoes (480g), peeled and seeded, finely chopped
9
2 tablespoons of olive oil
10
1/2 teaspoon of salt or to taste
11
1/2 teaspoon of black pepper
12
120ml of water

Directions

1
Temper the fish strips with lime juice, salt, and black pepper. Reserve
2
Prepare the sauce: in a medium pan, cook all the ingredients except for the water over low heat until the tomatoes break down (about 15 minutes)
3
Prepare the dough: in a bowl, mix together flour and eggs
4
Add milk, yeast, and mix. Reserve
5
Heat oil in a medium pan over medium heat
6
Coat the fish strips with the dough mixture, letting excess liquid drip off
7
Fry the empanadas in hot oil until lightly browned
8
Remove with a slotted spoon and place on a paper towel-lined plate
9
Serve hot with the sauce on the side
10
331 calories per serving