Original Ninfa's Cauliflower Torta

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Original Ninfa's Cauliflower Torta

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A fabulously flaky sandwich of sorts from Chef Alex Padilla at the award-winning Original Ninfa's on Navigation. This recipe makes 4-6 tortas.


  • 3 medium Yukon gold potatoes, unpeeled, washed and cut into 1-inch pieces
  • ½ head cauliflower, washed, and cut into 1-inch pieces
  • ½ lb onion, sliced
  • 1 poblano pepper, seeds removed and sliced
  • 3 chile d’arbo, cut into pieces
  • 2 cloves garlic, sliced
  • 1 tablespoon Italian flat parsley, chopped
  • 1 tablespoon thyme, chopped
  • ½ tablespoon dried oregano
  • ½ teaspoon curry powder
  • ¼ cup olive oil
  • salt and pepper to taste
  • 8 tablespoons [1 stick] butter, cut into small pieces
  • flour
  • 4 eggs, beaten

Recipe Info

  1. Preheat oven to 375 degrees. In a large bowl, mix together the potatoes, cauliflower, onion, peppers, parsley, herbs, spices, and olive oil. Toss until mixed well. Place the mixture into an 8 x 10 baking dish, spreading mixture evenly. Top with the pieces of butter.
  3. Cover with foil and bake for 45 – 50 minutes, until potatoes are tender, stirring the mixture every ten or so minutes. Remove from oven and allow mixture to cool. Using a 3-4 inch ring mold, make tortas and place on a platter. Cover and refrigerate until tortas have cooled and are firm. 
  5. To serve, place flour on a plate. In a shallow bowl, add the whisked eggs. Dip each torta into the egg wash, then into the flour. Add olive oil to a sauté pan on medium high heat and sauté the tortas until golden on each side. Place the pan in a 375 degree oven and heat until warmed through, about 10 minutes.
  7. Serve with your favorite tomato sauce – at Ninfa’s, we serve it with our tomato epazote sauce.

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