Coliflor en Aguacate (Cauliflower in avocado sauce): Difference between revisions
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|title=Coliflor en Aguacate | |title=Coliflor en Aguacate Cauliflower in avocado sauce Vegetarian recipe | ||
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|keywords=Coliflor en Aguacate (Cauliflower in avocado sauce) Vegetarian recipes | |keywords=Coliflor en Aguacate (Cauliflower in avocado sauce) Vegetarian recipes | ||
|description=A variation of Diana Kennedy's Coliflor en Aguacate recipe from her brilliant Mexican cookery bible: The essential cuisines of Mexico | |description=A variation of Diana Kennedy's Coliflor en Aguacate recipe from her brilliant Mexican cookery bible: The essential cuisines of Mexico | ||
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{{recipesummary | {{recipesummary | ||
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|DatePublished=17th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 6 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 14 minutes<br />not including [[guacamole]] | |TotalTime = 14 minutes<br />not including [[guacamole]] | ||
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This recipe could be served as a [[:Category:Accompaniments|side-dish]] or as a dipping-style [[Starter|starter]] or [[mezze]]. | This recipe could be served as a [[:Category:Accompaniments|side-dish]] or as a dipping-style [[Starter|starter]] or [[mezze]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 450 g (1 lb) [[cauliflower]], trimmed of leaves and cut into florets | | 450 g (1 lb) [[cauliflower]], trimmed of leaves and cut into florets | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve as soon as the [[Cauliflower|cauliflower]] is cooked so as not to lose the unique flavour. | Serve as soon as the [[Cauliflower|cauliflower]] is cooked so as not to lose the unique flavour. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Latin American recipes]] | [[Category:Latin American recipes]] | ||
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[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 10:21, 17 December 2014
| Coliflor en Aguacate (Cauliflower in avocado sauce) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Ready in: | 14 minutes not including guacamole |
| Prep. time: | 4 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
A variation of Diana Kennedy's Coliflor en Aguacate recipe from her brilliant Mexican cookery bible: The essential cuisines of Mexico ISBN 9780307587725 - mine was about £7 from Amazon and it's looking to be the best cook-book I own!
This recipe could be served as a side-dish or as a dipping-style starter or mezze.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g (1 lb) cauliflower, trimmed of leaves and cut into florets
- 2 whole star anise (2 complete star anise - not 2 'petals')
- 1 teaspoon of salt
the guacamole
- Chose from one of the following (or use commercially prepared guacamole)
- A simple Guacamole recipe
- An authentic Mexican version, Guacamole con aceite de oliva
- An Anglicised version of Diana Kennedy's guacamole recipe, Tostadas de guacamole y crema
- A red guacamole, Guacamole rojo
to garnish
- 60 g (2 oz) queso fresco, crumbled - a goats' cheese would work well in this recipe
Method
- Add the cauliflower florets, sat and star anise to a large pan of boiling water.
- Allow the water to return to the boil and cook until the cauliflower if to your liking - 5 minutes should leave it al-dente.
- Serve your chosen guacamole in a bowl topped with the crumbled cheese and place in the middle of a large platter, surrounded by the cooked cauliflower florets.
as a side-dish
- Arrange the cooked cauliflower florets in a bowl, pour your chosen guacamole over the florets and top with the crumbled cheese.
Serving suggestions
Serve as soon as the cauliflower is cooked so as not to lose the unique flavour.
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