Cauliflower Ceviche

1. 1

   In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice.

2. 2

   In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour.

3. 3

   Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.