Cauliflower Saltado Recipe


(Serves 4)


4 oz. Mochica Express Lomo Saltado Sauce

12 oz. Cauliflower, cut into florets

2 Roma Tomatoes, cut into eights

1 Red Onion, sliced

2 Russet Potatoes, peeled and sliced

1 cup Cilantro, chopped

3 heads Garlic, diced 

2 cups cooked Jasmine Rice



  1. Place all ingredients near your stove, so that they can be quickly added to the stir fry
  2. Add 4 cups of oil to a large frying pan. Heat the oil to medium high heat (350 F, about 5-6 minutes on medium heat) and add the french fries. Fry until golden brown, about 5-6 minutes 
    1. *Note: you can also fry bake the fries if you prefer. Place the fries on a sheet pan, toss them with oil, and bake at 400 degrees F for 25-30 minutes
  3. Remove fries with a slotted spoon and set them aside on a plate or bowl lined with paper towel  
  4. Add 2 tbsp of oil to a wok or large frying pan on high heat. Once the oil is hot, add cauliflower and garlic. Stir-fry for 2 minutes
  5. Immediately add onions and half of the chopped cilantro. Stir-fry for approximately 3 minutes, just when the onions begin to soften.
  6. Shake the lomo saltado sauce bottle well and, while stir-frying, pour 4 oz of sauce slowly into the wok or frying pan.
  7. Continue stir-frying for 30-45 more seconds
  8. Add tomatoes and stir-fry for 30-45 seconds, ensuring tomatoes are well coated with the sauce
  9. Add french fries and stir-fry for 30 more seconds
  10. Remove from heat 
  11. Divide the coliflor saltada between four plates. Garnish with the remaining cilantro