Cauliflower With Tomatillo And Sweet Pepper Salsa Recipes

Steps:

• Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
• Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

Steps:

• Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.

Steps:

• Roast jalapenos over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch-thick strips. Set aside.
• Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.
• Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
• Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.
• To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

Steps:

• Prepare the salsa and reserve in a bowl. Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes. Drain and return to the pan. Add the olive oil and the salt. Mix gently. Serve the cauliflower hot or at room temperature with the sauce spooned on the top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.