Cauliflower Ceviche
From whole roasted and 'tater' tots to everything in between, cauliflower is one of the most versatile ingredients in your fridge.
Recipe Summary Cauliflower Ceviche
This cauliflower version of the authentic Mexican ceviche is the best I've tried! It has great flavor and it's full of vegetables! I prefer to serve it over a tostada (baked or fried corn tortilla) with guacamole!Ingredients | Cauliflower Recipes Kerala1 head cauliflower, finely chopped1 cucumber, seeded and chopped½ onion, chopped1 large tomato, chopped½ cup chopped fresh cilantro4 serrano chile peppers, seeded and finely chopped1 ½ cups spicy vegetable juice (such as V8®)12 small Key limes, juiced2 tablespoons chili powder, or to taste1 tablespoon soy-based liquid seasoning (such as Maggi®)1 teaspoon Worcestershire saucesalt to tasteDirectionsBring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water.Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.You can change the firmness of the cauliflower by cooking more or less time. If you want the ceviche to be less spicy, you can use jalapeno peppers instead serranos, without the seeds, or if you want it more spicy you can keep some of the seeds. You can add or skip ingredients: add a cup of chopped cooked carrots, skip the tomato, etc.Info | Cauliflower Recipes Keralaprep: 30 mins cook: 5 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Cauliflower CevicheAppetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,
