Cauliflower with Guacamole
Coliflor con GuacamoleCauliflower was brought to Mexico by way of Europe and is grown in most of the agricultural regions of the country. For this light appetizer, crunchy cauliflower is quickly cooked, then cooled and arranged on a platter and served with guacamole for dipping.
Ingrediënten
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
Instructies
- Trim the cauliflower and cut into 11⁄2-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 ½ teaspoon of the salt, vinegar, and oil.
- 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.
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