Recipes from Mexico :: Mexican Salads and Dressings
1 whole large cauliflower, cleaned and trimmed, left whole
2 large ripe avocados, mashed
1/2 tsp. lemon juice
1/2 small onion, minced
2 canned whole green chiles, chopped
Salt and freshly ground pepper, to taste
1/2 small head lettuce, shredded
Parmesan cheese, grated
Pimiento (for garnish)
Cook whole cauliflower in boiling salted water to cover until done but still firm. Refresh in cold water, drain thoroughly, and chill.
Remove seeds from the chiles. Mix together avocados, lemon juice, onion, chiles, salt and pepper.
To assemble: place shredded lettuce on a serving platter. Place whole cauliflower in center and cover with avocado mixture. Sprinkle and distribute with Parmesan cheese, Decorate with strips of pimiento.
