How to make
Cut the cauliflower into florets and boil them in salted water for 15-18 minutes or until they soften slightly without becoming too mushy.
Strain them and leave them to cool in a colander.
If you have the opportunity, you can steam them, so that they certainly don't absorb excess water.
Chop the cauliflower into small pieces. Peel and finely chop the garlic cloves. Fry them in olive oil to release their aroma without browning. Transfer them into a bowl, wait for the garlic to cool slightly and beat the eggs. Beat with a wire whisk and finally mix with the mashed cauliflower and as much salt as you like. Stir well.
Heat two small skillets at the same time over medium to high heat. I have one with a diameter of 22 cm at the top and 16 cm at the bottom and the other is slightly smaller. You can also make the whole amount at once in a larger pan. Whatever you decide.
Pour in the tortilla mixture and level it out.
Reduce the heat to low and after 3-4 minutes check the bottom, by lifting with a spatula. If it has acquired a golden color, the tortilla is ready to be flipped.
Place a plate on top of the pan (with a larger diameter) and flip with a deft and quick movement. Then slide it back into the pan, increase the heat a little and cook briefly on the other side.
It is important that the inside of the tortilla remains soft and juicy, so if we leave it to cook on a low heat, it will harden and although it is easier to turn, it will not be as fluffy and tasty.
Serve the cauliflower tortilla with a salad or as a snack, cut into bite-size pieces. You can also serve it with steaks or grilled sausages or even in a sandwich.
Enjoy your meal!
