Cauliflower Ceviche

1. 1

   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.

2. 2

   Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.

3. 3

   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.

4. 4

   Squeeze juice of 6 limes over mixture and mix well.

5. 5

   Add chopped cilantro, drained onions, chopped jalapeno, salt, pepper, and cumin to bowl. Blend well.

6. 6

   Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!

7. 7

   Ceviche can be served alongside corn tortilla chips or on a tostada.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.