Cauliflower In Avocado Sauce (coliflor En Aguacate)

It is a very singular thing…that the only petition recorded of St. Paul seeking something for his own individual need [removal of the “thorn in the flesh”] was refused! The difficulty, however, is this: Why did St. Paul, who had the “mind” of Christ, ask for something which he soon discovered was contrary to God’s wishes? There are doubtless many fully-consecrated Christians reading these words who have been perplexed because God has not given some things they prayed for… St. Paul was tempted to think that he could do far better work for his beloved Master if only that “thorn” could be removed. But God knew that Paul would be a better man with the “thorn” than without it.

Unknown Author

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

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Our God is an *_AWESOME_* God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 144 Calories From Fat: 97 Total Fat: 11.4g Cholesterol: 6.5mg Sodium: 680.1mg Potassium: 534.8mg Carbohydrates: 9.1g Fiber: 5.5g Sugar: 1.8g Protein: 4.3g