Cauliflower in avocado sauce (coliflor en aguacate)

6 Servings

Ingredients

Quantity Ingredient
1 pounds Cauliflower; trimmed
Anise seeds; large pinch tied in a small piece of cheesecloth
1 teaspoon Salt
2 Fresh serranos OR any hot fresh green chiles
3 Sprigs fresh cilantro; (coriander)
2 tablespoons Finely chopped white onion
½ teaspoon Salt; or to taste
½ pounds Tomato; broiled and skinned
2 Avocados
2 ounces Queso fresco

Directions

THE CAULIFLOWER

THE GUACAMOLE

THE GARNISH

Rinse the cauliflower well and divide it into florets. Bring a large pan of water to a rolling boil. Add the cauliflower, aniseed, and salt and cook until just tender - about 5 minutes after returning to the boil. Drain and let cool.

While the cauliflower is cooling, make the guacamole. Crush the chiles, coriander, onion, and salt to a paste. Add the tomato and blend a second or so longer. Skin and mash the avocados until smooth. Add the blended ingredients and mix together well.

To serve as a vegetable dip, place the guacamole in a small bowl and garnish with the crumbled cheese. Put the bowl onto a large platter, on which you have arranged the cauliflower. To serve as a vegetable dish or salad, place the cauliflower in one layer on a shallow serving dish. Mask with the guacamole and garnish with the crumbled cheese.

Notes: Coliflor en Aguacate, Cauliflower in avocado sauce, adapted by Diana Kennedy from Recetas de Cocina, a 1911 cookbook, will be an unexpected vegetable accompaniment for the grilled spare ribs, Costillas de Puerco a la Parilla.

Recipe by: Mexican Regional Cooking by Diana Kennedy Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 17, 1998

Related recipes