Cauliflower Ceviche

Cauliflower ceviche is a quick, vegan recipe that combines all the delicious flavors of the iconic seafood dish without the seafood. The cauliflower is flashed cooked then combined with tomatoes, red onion, avocados, cilantro, a bunch of lime juice, and salt. It marinates for 30 minutes before serving so that all the flavors really soak in. It’s even more delicious the next day!

Ceviche originated in the Hispanic-American countries along the Pacific Ocean. The country of origin is up for debate and depending on who you ask, it was first made in Peru, Ecuador, or Spain. It’s a dish that consists of seafood marinated in citrus often with other ingredients. The combinations vary based on the region but the most common combination served in the U.S. is based on Mexico’s rendition which includes onion, jalapeño, cilantro, and avocado.

Cauliflower acts as our seafood in this recipe. It’s a blank slate and takes on all the flavors so easily. It is roughly chopped into about ½ inch pieces. The pieces don’t need to be uniform but you want them about the same size so that they cook evenly. The cauliflower is dropped into boiling water for only a couple minutes to take the bite off of it but not to cook it completely. It’s drained, dried, and allowed to cool.

While the cauliflower is cooling, halve the tomatoes, dice the onions and avocado, and chop the cilantro. When the cauliflower is cool, combine it with the rest of the ingredients and toss to combine.

Now it’s time for the cauliflower to marinate in the lime juice. Allow it to sit for at least 30 minutes before serving. The marination time makes it a great recipe to prepare ahead of time. Serve on its own, on a tostada, or with chips.

Did you enjoy this cauliflower ceviche? Try my Beet Tartare!

Cauliflower Ceviche

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• Author: kindrootsfood
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Cauliflower ceviche is a quick, vegan recipe that combines all the delicious flavors of the iconic seafood dish without the seafood. The cauliflower is flashed cooked and then combined with tomatoes, red onion, jalapeño, avocado, and cilantro and marinated in a bunch of lime juice.

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Ingredients

Scale 1x2x3x

1 head cauliflower

1 pint cherry tomatoes, halved

2 avocados, cut into 1/2 inch cubes

1 red onion, small dice

1 jalapeño, small dice

1 bunch of cilantro

3-4 limes

1 teaspoon salt

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Instructions

1. Remove the leaves and stalk from the cauliflower. Cut the cauliflower into roughly ½ inch pieces. Don’t worry about them being perfect but you want them roughly the same size so they cook evenly.
2. Bring a large pot of water to a boil and add ½ teaspoon of salt. Once boiling, add in your chopped cauliflower and cook for 2-3 minutes until it’s beginning to soften. Don’t overcook it or it will become mushy!
3. Remove the cooked cauliflower and place on a dish towel. Pat gently to dry and leave on the towel to cool.
4. While the cauliflower is cooking, chop the tomatoes, avocado, jalapeño, onion, and cilantro.
5. Combine the cooled cauliflower with the remaining ingredients and toss to combine. Taste and adjust accordingly.
6. Let the mixture rest for 30 minutes prior to serving. Toss once more prior to serving. Serve on its own or with chips.

Notes

If preparing ahead of time, wait to add the avocado until you are about to serve the dish.

• Prep Time: 40
• Cook Time: 5
• Category: Appetizer

Keywords: cauliflower ceviche