Instructions: Rinse the cauliflower well and divide it into florets. Bring a large pan of water to a rolling boil. Add the cauliflower, aniseed, and salt and cook until just tender - about 5 minutes after returning to the boil. Drain and let cool.

While the cauliflower is cooling, make the guacamole. Crush the chiles, coriander, onion, and salt to a paste. Add the tomato and blend a second or so longer. Skin and mash the avocados until smooth. Add the blended ingredients and mix together well.

To serve as a vegetable dip, place the guacamole in a small bowl and garnish with the crumbled cheese. Put the bowl onto a large platter, on which you have arranged the cauliflower. To serve as a vegetable dish or salad, place the cauliflower in one layer on a shallow serving dish. Mask with the guacamole and garnish with the crumbled cheese.

Notes: Coliflor en Aguacate, Cauliflower in avocado sauce, adapted by Diana Kennedy from Recetas de Cocina, a 1911 cookbook, will be an unexpected vegetable accompaniment for the grilled spare ribs, Costillas de Puerco a la Parilla.

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