Cauliflower With Guacamole Recipes

CAULIFLOWER TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
• In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
• Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
• Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
• Put on a platter and garnish with lime wedges and cilantro leaves.

CAULIFLOWER WITH GUACAMOLE

Steps:

• 1. Trim the cauliflower and cut into 1 1/2-inch pieces. In a large saucepan of boiling water, cook the cauliflower until barely tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Drain again, and put the cauliflower into a medium bowl and toss with 1/2 teaspoon of the salt, vinegar, and oil. 2. Cut the avocados in half and remove the pits. With a large spoon, scoop avocados from the skin and place in a bowl. Mash with a fork. Stir in the onion, serrano, lime juice, cilantro, and remaining salt. Put the guacamole into a serving bowl. To serve, place guacamole in the center of a large round platter. Arrange the cauliflower pieces around the bowl. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.