Mexican Cauliflower And Guacamole Salad 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!

MEXICAN CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling water for 10 minites, drain.
• In a large bowl combine the butter, sugar, salt and pepper, and cracker crumbs.
• Stir in the tomatoes, onion and drained cauliflower.
• Pour into a casserole dish and cover with the cheese.
• Bake in a 350°F oven for 1 hour.

GUACAMOLE SALAD

Steps:

• Chop cilantro coarsely, place in medium bowl.
• Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
• Chop onion; add to bowl.
• Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
• Stir in onions, salt, pepper, and cumin.
• Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
• Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
• Serve over shredded lettuce.

MEXICAN PICKLED CAULIFLOWER SALAD (COLIFLOR ENCURTIDO)

Steps:

• Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
• Drain and immerse in ice water to chill, then drain well.
• Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
• Pour dressing over cauliflower and toss well.
• Let salad marinate at least one hour, or overnight.
• Add cilantro just prior to serving.