Dish

Saltado de coliflor

Cauliflower Saltado

Saltado de coliflor is a stir-fry dish that is made with cauliflower, onions, tomatoes, and spices. The cauliflower is cooked until it is tender but still has a bit of crunch, and then it is mixed with the other ingredients. The dish is usually served with rice or potatoes. This dish is high in fiber, vitamins, and minerals, and is a great option for vegetarians and vegans.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Stir-fry

Origins and history

Lomo Saltado is a popular Peruvian dish that is made with beef, onions, tomatoes, and spices. It is believed to have been created by Chinese immigrants who came to Peru in the late 19th century. Saltado de coliflor is a vegetarian version of this dish that was created to cater to the growing number of vegetarians in Peru.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

Saltado de coliflor can be made with different vegetables such as broccoli, carrots, or bell peppers. It can also be made with tofu or seitan instead of cauliflower for a different texture and flavor.

Presentation and garnishing

Saltado de coliflor can be served in a bowl or on a plate. It is usually garnished with cilantro and served with a side of rice or potatoes. The dish can also be topped with avocado or a fried egg for added flavor and texture.

Tips & Tricks

To make the dish more flavorful, marinate the cauliflower in soy sauce and lime juice before cooking. Use a wok or a large skillet to cook the dish to ensure that the vegetables are evenly cooked.

Side-dishes

Rice, potatoes, quinoa

Drink pairings

Pisco sour, Chicha morada

Delicious Saltado de coliflor recipes