It is required of us that we be tender of the good name of our brethren; where we cannot speak well, we had better say nothing than speak evil; we must not take pleasure in making known the faults of others, divulging things that are secret, merely to expose them, nor in making more of their known faults than really they deserve, and, least of all, in making false stories, and spreading things concerning them of which they are altogether innocent. What is this but to raise the hatred and encourage the persecutions of the world, against those who are engaged in the same interests with ourselves, and therefore with whom we ourselves must stand or fall?

Matthew Henry

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 <[email protected]> on Feb 17,
1998

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