Mexican Cauliflower Food

MEXICAN CAULIFLOWER

Mexican Cauliflower image

This is so tasty, I could quite easily eat this as a main dish with nothing else. It is a variation of my Spanish cauliflower recipe, with a little kick.

Provided by ChefDebs

Categories Cauliflower

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 small head cauliflower
1/4 cup butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cracker crumb
1 (10 ounce) can rotel diced tomatoes with lime and cilantro
1 medium onion, chopped
1 1/2 cups sharp cheddar cheese, grated

Steps:

Break the cauliflower into florets and cook in boiling water for 10 minites, drain.
In a large bowl combine the butter, sugar, salt and pepper, and cracker crumbs.
Stir in the tomatoes, onion and drained cauliflower.
Pour into a casserole dish and cover with the cheese.
Bake in a 350°F oven for 1 hour.

Nutrition Facts : Calories 282.4, Fat 17.4, SaturatedFat 10.9, Cholesterol 50, Sodium 442.9, Carbohydrate 22.3, Fiber 1.9, Sugar 4.2, Protein 10

MEXICAN CAULIFLOWER AND GUACAMOLE SALAD

Mexican Cauliflower and Guacamole Salad image

Make and share this Mexican Cauliflower and Guacamole Salad recipe from Food.com.

Provided by Tropicgal

Categories Cauliflower

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 avocados, chopped (soft but not mushy)
1 -2 garlic clove, put through a garlic press
1 medium onion, chopped fine
2 medium plum tomatoes, chopped medium
1 medium lime, juice of
1/2 teaspoon salt (to taste)
ground pepper
1 large cauliflower, separated into flowerettes
3 tablespoons apple cider vinegar
3 tablespoons canola oil
1/2 teaspoon salt
1 dash pepper
romaine lettuce or baby leaf greens
3 tablespoons slivered almonds, toasted
2 tablespoons cilantro, chopped

Steps:

FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
Enjoy!

Nutrition Facts : Calories 219.3, Fat 17.9, SaturatedFat 2.2, Sodium 329.4, Carbohydrate 14.7, Fiber 7.9, Sugar 3.7, Protein 4.4

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