Cauliflower Ceviche

You’re looking at one of my favorite ways to eat cauliflower; cured in fresh lime juice, inspired by ceviche. I’ve made this so many times and it’s always the first thing to fly off any potluck or dinner table! It’s a definite crowd pleaser.

It is so light and refreshing, and yet packs immense flavor and satisfaction. The fact that it’s all those other things, like vegan, low carb, gluten free, low fat are all just merely added bonuses. The taste…above all is just spectacular.

Ingredients:
1 head of cauliflower, made into small florets
2 jalapeños, minced
(I include the seeds, but de-seed them, or use 1/2 or 1 for a milder version)
2-3 cloves garlic, minced
3-4 sweet cherry peppers, chopped
2 stalks green onions, both white and green parts finely chopped (bottom inch with roots removed)
1/2 cup fresh lime juice
1 handful of cilantro, chopped (optional)
1 tsp coarse salt

You can also add other fresh veggies, like cucumbers, tomatoes, avocado or red onions.

Method:
Place all the cauliflower florets in a large microwave safe bowl. Sprinkle a few tablespoons of water. Microwave for 7-8 minutes.

The cauliflower should’ve cooked slightly, become a bit tender, still remain firm and slightly crunchy. If it needs a few more minutes, cook again depending on your microwave settings. Remember, you do not want a fully cooked vegetable, it should be more on the raw side.

Spread the florets on a plate over a paper towel to dry out for a few minutes.

Next, in a large mixing bowl, place the green onions, garlic, jalapeño, sweet peppers and par cooked cauliflower along with cilantro and salt. Mix thoroughly. Add the lime juice, toss well to coat, and let this sit in room temp for at least an hour before serving.

Ideally, it has about 2-3 hours to marinate enough so that the acid in the lime juice along with the salt “cooks” the cauliflower. You can even refrigerate overnight and serve these cold.

Perfect served as a side salad, or as a snack with tortilla chips!

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