Advertisement
Recipe: Cauliflower With Guacamole
Similar Categories: Cauliflower, Guacamole
Makes 8 to 10 appetizer servings
1 medium head of cauliflower (about 2 pounds) 1 teaspoon salt
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 large ripe avocados (Hass variety preferred)
2 tablespoons finely chopped white onion
1 serrano chile, minced with seeds
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1. Trim the cauliflower and cut into l 1/2-inch
pieces. In a large saucepan of boiling water, cook the cauliflower until
barely tender, about 3 minutes. Drain and rinse under cold running water to
stop the cooking. Drain again, and put the cauliflower into a medium bowl
and toss with 1/2 teaspoon of the salt, vinegar, and oil.
2. Cut the avocados in half and remove the pits. With a large spoon, scoop
avocados ĢI:om the skin and place in a bowl. Mash with a fork. Stir in the
onion, serrano, lime juice, cilantro, and remaining salt. Put the guacamole
into a serving bowl. To serve, place guacamole in the center of a large
round platter. Arrange the cauliflower pieces around the bowl. Serve at
once.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cauliflower, Guacamole
| Pickled Jalapenos And Carrots | Potato Patties |
