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Coliflor Acapulco

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  Cauliflower 1 Large
  French dressing/Sharp oil dressing 1⁄2 Cup (8 tbs)
  Iceberg lettuce 1 Medium
  Cucumber 1 Large, sliced
  Canned pickled beets 1 Small, drained and sliced (1 Small Can)
  Parsley radish roses 5 Medium
  Avocado 1 Large, mashed
  Chopped onion 1 Tablespoon
  Chopped cashew nuts 1 Tablespoon
  Salt 1 Dash
  Pepper 1 Dash
  Nutmeg 1 Dash
  Stuffed olives 8 Ounce
  Garbanzo beans 1 Can (10 oz)
  Pimento 5 Ounce (1 Small Can)

Cook cauliflower in salted boiling water for about 10 minutes or until just tender.
Drain and slightly loosen the flowerets at the base.
Place cauliflower in a deep dish; pour dres sing over the top.
Chill for several hours.
Place drained cauliflower head on lettuce lined tray.
Arrange cucumber and beet slices around base of cauliflower, tucking parsley and radish roses between base of cauliflower and vegetable slices.
When ready to serve, mash avocado; add onion, nuts, seasonings and enough of the dressing to make a paste.
Top cauliflower with mixture.
Using tooth picks, make several skewers of olives, gar banzo beans and pimento to garnish top of cauliflower.
NOTE: Do not mash avocado until ready to serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Coliflor Acapulco Recipe