Delicious & Easy

Cauliflower Ceviche

Recipe created by Selina Pino.

Originally published in How to Throw a Party Like a Kitchenista in issue 71.

Ingredients for

Cauliflower Ceviche

1⁄2 head of cauliflower, broken into florets (about 2 cups)

1 jalapeño or serrano chile, seeded and minced

1 tomato, diced

1 red onion, diced

Cilantro, chopped, to taste

3–4 limes, juiced

1 clove garlic, minced

Salt and pepper to taste

1⁄4 teaspoon cumin

Tostadas or chips, to serve

Instructions for

Cauliflower Ceviche

Blanch cauliflower until al dente, 4 to 5 minutes.

Chop florets into small pieces (smaller than a dime) and place in a large bowl. Add all ingredients to the diced cauliflower and mix well. This tastes best when marinated for at least two hours.

Serve with your favorite tostadas or chips.

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