Cauliflower Ceviche
Source: Maria Gonzalez, Green Thumb Farms
Recipe Type: Salads | Seasons: Spring, Summer
This recipe was demonstrated at the Foodwise Classroom on May 7, 2022.
Serves 4
INGREDIENTS
1 large cauliflower head
1 white onion, cut in quarters
2-3 lemons, juiced
2 medium tomatoes, diced small
½ cup cilantro, chopped
1 small carrot
2 celery stalks
1 jalapeño, chopped finely (optional)
1 teaspoon dried or fresh oregano
Salt to taste
Optional sides: tostadas, corn chips, saltine crackers, lettuce leaves, hot sauce, avocado
PREPARATION
If using raw cauliflower: Cut cauliflower head into big pieces. Pulse in food processor until finely processed. This can be chopped finely by hand as well.
If using cooked cauliflower: In a medium pot, add enough water to cover large cauliflower and set to boil. Cut up cauliflower head into large chunks. When water boils, add in cauliflower and blanch for about 3 minutes. Take cauliflower out and submerge in ice water bath. Once cold, process in food processor or chop finely by hand.
Pulse white onion in food processor until finely diced and combine in large bowl with lemon juice. The onions can be finely diced by hand as well.
Add cauliflower to onion and lemon mixture.
Cut up rest of vegetables small enough to add to food processor and pulse until chopped up or finely diced by hand. Mix together with cauliflower mixture. Add salt to taste.
Enjoy on a tostada, with chips, on a bed of greens, or in a lettuce wrap topped with your favorite hot sauce, pickled jalapeños or onions, avocado, or whatever else you like.
