-
1
Bring a large pot of salted water to boil.
-
2
Break up the large cauliflower florets into small pieces.
-
3
Add the cauliflower pieces into the pot of boiling water and blanch them for 5-6 minutes.
-
4
The cauliflower should begin to soften but should not be completely cooked.
-
5
When its done drain the water and immediately move the cauliflower to an ice bath to stop the cooking.
-
6
Allow cauliflower to cool in the ice bath.
-
7
Drain off the ice and chop the cauliflower florets into small pieces.
-
8
I started out chopping but ended up just breaking apart the larger pieces.
-
9
In a glass bowl, combine the small cauliflower pieces with the lime juice.
-
10
Refrigerate for at least two hours.
-
11
The cauliflower will absorb some of the lime juice as it marinates.
-
12
Stir occasionally.
-
13
Combine the marinated cauliflower with the tomato, roasted peppers, onion and cilantro and season with salt to taste.
-
14
Serve with tortilla chips, corn tostadas, etc.
-
15
Adapted from Clandestino Dining.
-
16
Cassies Notes: Chef Efrain used Serrano chiles and plum tomatoes.
-
17
I couldnt get Serrano chiles at my farmers market so I subbed poblanos, and already had Roma tomatoes on hand.
-
18
I say go with whatever you can easily access locally!
-
19
To roast the poblano peppers: preheat broiler.
-
20
Place the poblano peppers on a baking sheet and place them under the broiler.
-
21
Broil until the skin is blistered and charred, rotating with tongs as necessary.
-
22
They should be completely charred in about 20 minutes.
-
23
Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap.
-
24
Let them sit and sweat for about 20 minutes, the skins will begin to pull away from the flesh of the peppers.
-
25
Remove the charred skins, open the peppers and discard the seeds and roughly chop the flesh.
