CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Mexican	Vegetables, Appetizer, Mexico	6	Servings

INGREDIENTS

1	lb	Cauliflower; trimmed
		Anise seeds; large pinch tied in a small piece of cheesecloth
1	ts	Salt
2		Fresh serranos OR any hot fresh green chiles
3		Sprigs fresh cilantro; (coriander)
2	tb	Finely chopped white onion
1/2	ts	Salt; or to taste
1/2	lb	Tomato; broiled and skinned
2		Avocados
2	oz	Queso fresco

INSTRUCTIONS

THE CAULIFLOWER
THE GUACAMOLE
THE GARNISH
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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17,
1998

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