Cauliflower with Avocado-Cilantro Dip (Marcela Valladolid) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
one 2-pound head cauliflower or romanesco, sliced into cross-sections or cut into 1 1/2-inch-wide florets |
4 ounces (1/2 cup) cream cheese, at room temperature |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 avocado, peeled, pitted |
1 serrano chile, stemmed, deveined, seeded |
salt and freshly ground black pepper |
Directions:
1. Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping.
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