Side Pannel
Cauliflower in Avocado Sauce (Coliflor En Aguacate)
Cauliflower in Avocado Sauce (Coliflor En Aguacate)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Vegetables
Ingredients List
- ------------------------------THE CAULIFLOWER------------------------------
- 1 lb Cauliflower; trimmed
- Anise seeds; large pinch
- -tied in a small piece of
- -cheesecloth
- 1 ts Salt
Directions
THE GUACAMOLE
2 Fresh serranos OR any hot
-fresh green chiles
3 Sprigs fresh cilantro;
-(coriander)
2 tb Finely chopped white onion
1/2 ts Salt; or to taste
1/2 lb Tomato; broiled and skinned
2 Avocados
THE GARNISH
2 oz Queso fresco
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.
2 Fresh serranos OR any hot
-fresh green chiles
3 Sprigs fresh cilantro;
-(coriander)
2 tb Finely chopped white onion
1/2 ts Salt; or to taste
1/2 lb Tomato; broiled and skinned
2 Avocados
THE GARNISH
2 oz Queso fresco
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.
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