PREPARATION TIME:
COOKING TIME:
Ingredients:
Serves 6
4 whole white cauliflower heads
2 Sazón Goya Packets
1 qt avocado oil
4 oz fajita mix dried powder
Salt and pepper, to taste
12 avocados
12 limes, squeezed
1 qt crème fraîche
2 cups Gills Pickled Red Onions
8 whole fresh corn
1 lb unsalted butter
Togarashi, to taste
1 can black beans chopped cilantro (about 4 bunches)
1 pt quartered cherry tomatoes
1 clam shell micro cilantro
1 lb Cotija cheese
Pickled onion for garnish
Directions:
Grilled Cauliflower:
1. Clean and wash the cauliflower heads.
2. Blanch the cauliflower heads in a pot of boiling salted water for about 3 minutes.
3. Remove the cauliflowers from the boiling water, and blanch in an ice bath.
4. Place the cauliflower heads in a large bowl, and season with the oil, Sazon packet, fajita seasoning, salt and pepper.
5. Add a bit of oil to a large flattop, and place the marinated cauliflowers on the grill.
6. Start by searing the cauliflower on one side, and then continue to flip as necessary.
Grilled Corn and Black Bean Salsa:
1. Grill the corn until the desired brownness.
2. In a bowl, mix the black beans, minced cilantro, lime juice and tomatoes. Season with oil, salt and pepper.
Avocado Mousse:
1. In a food processor, place the avocado, oil, cilantro, lime juice and crème fraîche.
2. Mix the avocado mousse until it becomes nice and fluffy.
3. Season with salt and pepper.
Assembly:
Place the Avocado Mousse inside a bowl. Layer the Grilled Corn and Black Bean Salsa on top. Place the Grilled Cauliflower around the plate. Garnish with the cheese and pickled onions. Sprinkle the togarashi and micro cilantro on top.
