Ceviche can be made with vegetables for a vegan variation. In this easy Mexican cauliflower recipe, cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers.
Ingredients
- 1 large head cauliflower
- 4 small carrots , peeled and finely chopped
- 3 large plum tomatoes , seeded and chopped
- 1 small white onion , finely chopped
- 8 sprigs cilantro , chopped
- 1 ½ limes , juiced
- salt to taste
- 1 avocado , peeled, pitted, and sliced
Instructions
-
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
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2
Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
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3
Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.
Nutrition Facts
Per serving
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