Cauliflower Ceviche

Cauliflower ceviche recipe
Photo Credit: Tracey Kusiewicz / Foodie Photography

Updated Jun 15, 2017 @ 1:51 pm

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
  • PRINT Print This Recipe


  • 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


  1. 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.
  2. Transfer to a salad bowl and toss with tomatoes, lime juice, salt, and pepper.
  3. Cover and refrigerate for 1 hour before serving. Serve on tostada shells, with tortilla chips or in lettuce cups. Top with cubes of avocado.
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