| CAULIFLOWER-AVOCADO SALAD |
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6-8 servings4 cups water 1-1/4 teaspoons salt, divided 1 medium head cauliflower, rinsed and trimmed 1/3 cup CRISCO Oil 3 tablespoons plus 2 teaspoons lemon juice, divided Dash pepper 3 medium avacados 1 small onion, quartered Lettuce leaves Radish roses Cucumber slices Combine water and 1/2 teaspoon salt in 3-quart saucepan. Heat to boiling. Add cauliflower. Cover. Simmer until cauliflower is tender. Drain; rinse under cold water. Place cauliflower, stem up, in large mixing bowl. Blend Crisco Oil, 3 tablespoons lemon juice, pepper and 1/2 teaspoon salt in small mixing bowl. Pour over cauliflower. Cover and refrigerate at least 8 hours or overnight, spooning marinade over cauliflower occasionally. Just before serving, peel avocados and cut into small pieces. Place in blender pitcher. Add onion, remaining 1/4 teaspoon salt and remaining 2 teaspoons lemon juice. Blend at medium speed until puried. Line serving plate with lettuce leaves. Drain cauliflower and place, stem down, in center of plate. Spread avocado mixture on cauliflower. Spear radish roses on wooden picks and arrange on cauliflower. Arrange cucumber slices around edge of plate. Cut cauliflower into wedges to serve. |
