Mexican Cauliflower and Guacamole Salad

Total Time
Prep 30 mins
Cook 10 mins

To complement those heavy Mexican main dishes.

Ingredients Nutrition


  1. FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
  2. FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
  3. Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
  4. Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
  5. Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
  6. Enjoy!


Most Helpful

Delicious. Who would have ever guessed that cauliflower and guacamole would go together so well. An unusual but wonderful side....

Toby's Foods March 15, 2009

Another 5 star here! I made the guacamole similiar, just my way and then did the cauliflower as is. What a great salad and yummy combo, who would have guessed? Very happy we tried this recipe out, it's a keeper!

DDW February 04, 2008

This salad is just outstanding! We really loved it. The directions are right on and it is very quick and easy to put together. I used onion powder and garlic powder instead of fresh in the guacamole, but otherwise followed exactly. Excellent side dish. Thanks for sharing.

JillAZ January 30, 2008

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