Coliflor Acapulco Recipe
A good Coliflor Acapulco recipe is rare to find, you are lucky to have hit the right page. It is always prepared with a focus on Vegetable. I prefer to make Coliflor Acapulco as a Side Dish for all my family get-togethers. Please try out this Coliflor Acapulco recipe. I am waiting to know how it worked for you.
Ingredients
1 large head cauliflower Marinade
1 can (15 ounces) garbanzos,
drained 1 cup pimento-stuffed olives Pimentos, drained and cut lengthwise in strips
Lettuce 1 jar (16 ounces) sliced pickled beets, drained and chilled
1 large cucumber, thinly sliced and chilled
Parsley sprigs
Radish roses
Guacamole I
Directions
Bring 1 inch of salted water to boiling in a large saucepan.
Add cauliflower, cover, and cook about 20 minutes, or until just tender; drain.
Place cauliflower, head down, in a deep bowl and pour marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, olives, and pimento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain cauliflower.
Line a chilled serving plate with lettuce and place cauliflower, head up, in the center.
Arrange pickled beet and cucumber slices around the base, tucking in parsley sprigs and radish roses.
Spoon and spread guacamole over cauliflower.
Decorate with kabobs.
Serve cold.
Add cauliflower, cover, and cook about 20 minutes, or until just tender; drain.
Place cauliflower, head down, in a deep bowl and pour marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, olives, and pimento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain cauliflower.
Line a chilled serving plate with lettuce and place cauliflower, head up, in the center.
Arrange pickled beet and cucumber slices around the base, tucking in parsley sprigs and radish roses.
Spoon and spread guacamole over cauliflower.
Decorate with kabobs.
Serve cold.
