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Coliflor Acapulco

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Ingredients
  Cauliflower head 1 Large
  Canned garbanzos 15 Ounce, drained
  Pimento-stuffed olives 1 Cup (16 tbs)
  Pimientos 1 Cup (16 tbs), drained and cut lengthwise in strips
  Lettuce 16 Ounce, chilled
  Sliced pickled beets 1 Cup (16 tbs), drained and chilled
  Cucumber 1 Large, thinly sliced and chilled
  Parsley sprigs 4
  Radish roses 4
  Guacamole 1⁄2 Cup (8 tbs)
Directions

Bring 1 inch of salted water to boiling in a large saucepan.
Add cauliflower, cover, and cook about 20 minutes, or until just tender; drain.
Place cauliflower, head down, in a deep bowl and pour marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, olives, and pimento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain cauliflower.
Line a chilled serving plate with lettuce and place cauliflower, head up, in the center.
Arrange pickled beet and cucumber slices around the base, tucking in parsley sprigs and radish roses.
Spoon and spread guacamole over cauliflower.
Decorate with kabobs.
Serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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