Recipe - Cauliflower In Avocado Sauce (Coliflor En Aguacate)

THE CAULIFLOWER
1 pound Cauliflower; trimmed
Anise seeds; large pinch
tied in a small piece of
cheesecloth
1 teaspoon Salt

THE GUACAMOLE
2 Fresh serranos OR any hot
fresh green chiles
3 Sprigs fresh cilantro;
(coriander)
2 tablespoon Finely chopped white onion
One half teaspoon Salt; or to taste
One half pound Tomato; broiled and skinned
2 Avocados

THE GARNISH
2 ounce 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.

Recipe by: Mexican Regional Cooking by Diana Kennedy Recipe by "Pillsbury
Kitchens' Family Cookbook" 1979 edition
Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998