Boil water, add salt and a couple of bay leaves.
Cut the stem off the cauliflower and separate the florets. You'll get some very small ones, don't worry, you can use them by either adding them to cook in the sauce or blending them with the sauce for more flavor.
Wash and disinfect the cauliflower.

When the water is boiling, add the cauliflower for 2 or 3 minutes to soften it and make it manageable, as you can't add the cheese when it's raw or too cooked because the florets will break.
Remove and place in cold water to stop the cooking. Drain well, then insert small pieces of cheese between the spaces of each floret.

If you want, you can cook the ingredients for the sauce (chilis, tomato, onion, and garlic) in the water where you cooked the cauliflower, that's what I did.
Then blend everything (without the bay leaves), adding the rest of the ingredients.
Sauté some onion pieces, you can leave them or remove them, then add the sauce along with the small florets and let it boil.
Some people add carrots, that's up to you.

Once the florets are stuffed, coat them with flour to help the egg stick to them.
Beat the egg whites until stiff peaks form, add the yolks and beat again.
Heat enough oil in a pot.