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Ingredientes
- 1 lb Cauliflower, trimmed Anise seeds, large healthy pinch tied in a small piece of cheesecloth
- 1 tsp Salt
- 2 x Fresh serranos Or possibly any warm fresh green chiles
- 3 sprg fresh cilantro, (coriander)
- 2 Tbsp. Finely minced white onion
- 1/2 tsp Salt, or possibly to taste
- 1/2 lb Tomato, broiled and skinned
- 2 x Avocados
- 2 ounce Queso fresco
Direcciones
- Rinse the cauliflower well and divide it into florets. Bring a large pan of water to a rolling boil. Add in the cauliflower, aniseed, and salt and cook till just tender - about 5 min after returning to the boil. Drain and let cold.
- While the cauliflower is cooling, make the guacamole. Crush the chiles, coriander, onion, and salt to a paste. Add in the tomato and blend a second or possibly so longer. Skin and mash the avocados till smooth. Add in 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 that you have arranged the cauliflower. To serve as a vegetable dish or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 68 | 67% |
| Total Fat 7.55g | 9% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 608mg | 25% |
| Potassium 416mg | 12% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.15g | 1% |
| Protein 3.0g | 5% |
