Coliflor Acapulco Recipe
This yummy Coliflor Acapulco swept me off my feet, I bet it will do the same to you. It is a Canadian kitchen discovery, which is served as Side Dish across the world. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1 large head cauliflower
Marinade
1 can (15 oz.) garbanzos, drained
1 cup pimiento stuffed olives
Pimientos, drained and cut lengthwise in strips
Lettuce
1 jar (16 oz.) sliced pickled beets, drained and chilled
1 large cucumber, thinly sliced and chilled
Radish roses
Guacamole II
Directions
Cook the cauliflower in boiling salted water about 10 minutes, or just until tender; drain.
Place cauliflower, head down, in a deep bowl and pour the marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, pimiento stuffed olives, and pimiento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain the cauliflower.
Line a chilled serving plate with crisp lettuce and place cauliflower, head up, in the center.
Arrange the pickled beet and cucumber slices around the base, tucking in pars ley sprigs and the radish roses.
Spoon and spread Guacamole II over the cauliflower.
Decorate with cashew nuts and the kabobs.
Place cauliflower, head down, in a deep bowl and pour the marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, pimiento stuffed olives, and pimiento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain the cauliflower.
Line a chilled serving plate with crisp lettuce and place cauliflower, head up, in the center.
Arrange the pickled beet and cucumber slices around the base, tucking in pars ley sprigs and the radish roses.
Spoon and spread Guacamole II over the cauliflower.
Decorate with cashew nuts and the kabobs.
