Title: Cauliflower in avocado sauce (coliflor en aguacate)
 Categories: Vegetables, Appetizer, Mexico
      Yield: 6 Servings
 
MMMMM----------------------THE CAULIFLOWER---------------------------
      1 lb Cauliflower; trimmed
           Anise seeds; large pinch
           -tied in a small piece of
           -cheesecloth
      1 ts Salt

MMMMM-----------------------THE GUACAMOLE----------------------------
      2    Fresh serranos OR any hot
           -fresh green chiles
      3    Sprigs fresh cilantro;
           -(coriander)
      2 tb Finely chopped white onion
    1/2 ts Salt; or to taste
    1/2 lb Tomato; broiled and skinned
      2    Avocados

MMMMM------------------------THE GARNISH-----------------------------
      2 oz Queso fresco
 
  Rinse the cauliflower well and divide it into florets. Bring a large
  pan of water to a rolling boil. Add the cauliflower, aniseed, and
  salt and cook until just tender - about 5 minutes after returning to
  the boil. Drain and let cool.
  
  While the cauliflower is cooling, make the guacamole. Crush the
  chiles, coriander, onion, and salt to a paste. Add the tomato and
  blend a second or so longer. Skin and mash the avocados until smooth.
  Add 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 which you have arranged the cauliflower. To serve as a vegetable
  dish or 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.
  
  Recipe