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.
Ingredients
Scale
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
Instructions
- 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.
- 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!
- Remove the cooked cauliflower and place on a dish towel. Pat gently to dry and leave on the towel to cool.
- While the cauliflower is cooking, chop the tomatoes, avocado, jalapeño, onion, and cilantro.
- Combine the cooled cauliflower with the remaining ingredients and toss to combine. Taste and adjust accordingly.
- 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