Mexican Cauliflower Ceviche Food

CAULIFLOWER CEVICHE

Steps:

• Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
• Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
• Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
• Squeeze juice of 6 limes over mixture and mix well.
• Add chopped cilantro, drained onions, chopped jalapeño, salt, pepper, and cumin to bowl. Blend well.
• Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
• Ceviche can be served alongside corn tortilla chips or on a tostada.
• Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.

EASY CAULIFLOWER CEVICHE

Steps:

• In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
• Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.
• Chop florets into smaller pieces and all the vegetables.
• Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. Marinate for 25 minutes in the refrigerator and serve with tortilla chips. Enjoy!

CAULIFLOWER CEVICHE | THE BEST VEGAN CEVICHE RECIPE

Steps:

• Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
• Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
• In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
• After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!

MEXICAN CAULIFLOWER CEVICHE

Steps:

• Finely chop the cauliflower into small pieces. You can also use a food processor to chop the cauliflower. Add the cauliflower to a large mixing bowl.
• To the cauliflower add the tomatoes, jalapenos, onion, cilantro, salt and lime juice. Stir to mix everything together.
• Refrigerate for 1 hour. Taste and add more lime juice or salt to taste if needed.
• Serve with corn tostadas and avocado slices.

EASY CAULIFLOWER CEVICHE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
• Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.

CAULIFLOWER CEVICHE

Steps:

• Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.
• Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover and refrigerate for at least 30 minutes or up to 1 day.
• When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.