-Dip raw cauliflower florets in egg/flour and quickly fry in some hot oil in a large stock pot.

-Puree one can whole tomatoes with juice, fresh cilantro, onion, garlic, salt and lime in a blender or food processor. Add hot chile to taste.

-When cauliflower is just about fork tender, pour tomato mixture + about 2 cups of water on top of fried cauliflower in stock pot. Close the lid and try not to move the cauliflower too much.

-Check on it in about 15 minutes–may need more water or salt.

-When cauliflower is soft but not overdone, and sauce is bubbly and thick, it’s done–place some pieces of Mexican queso fresco or similar fresh cheese in the pot and close the lid.

-Serve over cilantro rice.

-Even better the next day.