Skip to content

Cauliflower Ceviche

|
August 2, 2016
Photo Credit: Tracey Kusiewicz / Foodie Photography

This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel. 

Cauliflower Ceviche

SERVES

12

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1 large head cauliflower

1 bunch cilantro

1 small white onion, coarsely chopped

1–3 fresh jalapeño chilies, to taste

2 garlic cloves, peeled

3 tomatoes, diced

1/3 cup lime juice

3/4 teaspoon sea salt

⅛ teaspoon white pepper

12–14 healthy tostada shells, a large bag of tortilla chips, or 12–14 butter lettuce leaves

2 avocados, peeled, seeded, and cubed

Directions

Working in batches, use a food processor to mince cauliflower, cilantro, onion, chiles, and garlic. Don’t try to process too much in one batch. Process until vegetables are pea-sized, or use a sharp knife to mince.

Transfer to a salad bowl and toss with tomatoes, lime juice, salt, and pepper.

Cover and refrigerate for 1 hour before serving. Serve on tostada shells, with tortilla chips or in lettuce cups. Top with cubes of avocado.

Good food
brings
people together.
So do
good emails.

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden