Name: Cauliflower Ceviche
Prep time: 25 min
Cook time: 2 min
Ingredients: 1 head of cauliflower, chopped into small florets; 1 avocado, diced; 1 mango, diced; ¼ cup red onion, finely chopped; ½ cup lemon juice; 2-3 Tbsp of low-sodium tamari or soy sauce; 1 serrano pepper, sliced (optional); Sesame seeds for topping; Toasted corn tortillas for serving

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Recipes » Appetizers » Cauliflower Ceviche

The Total Health Experience: Eat, Play, Learn

Whole Food, Plant-Based (WFPB) Cooking: Bread Baking 101

By Georgina Mayer

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Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.

Prep: 25 mins Cook: 2 mins

Low Sugar Nut Free

Ingredients

1 head of cauliflower, chopped into small florets
1 avocado, diced
1 mango, diced
¼ cup red onion, finely chopped
½ cup lemon juice
2-3 Tbsp of low-sodium tamari or soy sauce
1 serrano pepper, sliced (optional)
Sesame seeds for topping
Toasted corn tortillas for serving

Instructions

1. In a pot of boiling water, blanch the cauliflower for 2 minutes. Drain and rinse with cold water.
2. In a medium bowl, mix the red onion with the lemon juice and the tamari or soy sauce. Let the onion marinate for 15 minutes.
3. In a bowl, mix the cauliflower with the avocado, mango, marinated onion, and serrano pepper. Stir well.
4. Sprinkle with sesame seeds and serve with toasted corn tortillas.