Cauliflower Crown With Creamy Avocado |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From an old Hare Krishna cookbook, untried and here for safekeeping. Prep time does not include pre-cooking and chilling the cauliflower. Ingredients:
2 1/2 lbs head cauliflower |
1 large tomato, peeled, seeded and chopped |
2 teaspoons olive oil |
1 tablespoon lemon juice |
1/2 teaspoon cayenne pepper |
1 teaspoon ground coriander |
1 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 medium avocados, pitted and mashed |
3 tablespoons sour cream or 3 tablespoons plain yogurt |
Directions:
1. Slice the base off the stem of the cauliflower so it can sit on a flat surface. Fill a pot with water to a depth of about 1 inch and place a steaming rack or trivet inside. Bring the water to a boil and place the cauliflower on the steamer. Cover, reduce heat slightly and steam until the cauliflower is barely tender, about a half hour. Let cool, cover and chill for at least 3 hours.
2. Combine the remaining ingredients in a bowl and mix well. Spread the mixture over the chilled cauliflower. Cut into wedges and serve.
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