Guacamole with Cauliflower

Appetizer

Make this dip just before you serve it unless you must. To make early preparation work, keep it refrigerated and don't add the cilantro or tomatos to the room-temperature mix until just before serving. Serve surrounded with Cauliflower floretes.

Ingredients/Shopping List
• 2 cups cauliflower florets
• 2 avocados
• 1 teaspoon coarse sea salt
• 1 serrano chile, seeded and minced
• 1 tablespoon chopped cilantro leaves
• 1/4 cup diced tomato without seeds or diced radishes
• additional cilantro for decorating
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Directions

Drop the cauliflower florets into a pan of boiling salted water and cook for 3 minutes. Drain and cool to room temperature.

Roughly mash the avocado. Mash the onion and the salt until it begins to liquify (the back of a salad fork works well). Add the chile and chopped cilantro then mix into the avocado. Sprinkle with additional cilantro and bits of tomato. Serve with the cauliflower florets.