Cauliflower With Guacamole Recipes

MEXICAN CAULIFLOWER AND GUACAMOLE SALAD

Steps:

• FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
• FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
• Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
• Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
• Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
• Enjoy!

CAULIFLOWER WITH GUACAMOLE

Steps:

• 1. Trim the cauliflower and cut into 1 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 from 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAULIFLOWER TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
• In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
• Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
• Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
• Put on a platter and garnish with lime wedges and cilantro leaves.

GUACAMOLE FROSTED CAULIFLOWER SALAD

Steps:

• Wash the cauliflower and remove the leaves at the bottom. Slice the bottom, if needed, so that the cauliflower sits flat.
• Place the whole cauliflower in a dutch oven or large soup kettle and fill with water.
• Add 1 teaspoons salt and bring water to a boil.
• Reduce heat and simmer until the cauliflower is just tender.
• Remove cauliflower and let cool to room temperature.
• Pat dry and cover with plastic wrap.
• Refrigerate until well chilled.
• When ready to serve, remove the whole cauliflower and place it on a serving dish.
• "Frost" the cauliflower with the guacamole.
• If desired, stir some diced tomato into the guacamole before "frosting" or add the tomatoes at the end by placing them evenly on the guacamole covered cauliflower.
• This is especially pretty at Christmas time.
• To Serve: Slice into wedges.