Cauliflower with Guacamole

1 medium head of cauliflower (about 2 pounds)
1 teaspoon of salt
1 tablespoon of unseasoned rice vinegar
1 tablespoon of vegetable oil
2 large ripe avocados (the Hass variety is the best)
2 tablespoons of finely chopped white onion
1 serrano chile, minced with the seeds
2 tablespoons of fresh lime juice
1 tablespoon of chopped fresh cilantro

Trim the cauliflower and cut it into 1 1/2-inch pieces. In a large saucepan of boiling water, cook the cauliflower until it is barely tender, about 3 minutes.

Drain the cauliflower and rinse it under cold running water to stop the cooking process. Drain it again and put it into a medium bowl and toss with 1/2 teaspoon of the salt, all the vinegar, and all the oil.

Cut the avocados in half and remove the pits. With a large spoon, scoop the avocado flesh from the skin and put it into a bowl.

mash the avocado flesh with a fork. Stir in the onion, the serrano, the lime juice, the cilantro, and the remaining salt.

To serve, place the guacamole in a serving bowl. Place the bowl in the the center of a large platter and arrange the cauliflower pieces it.

Serve at once.