Easy Cauliflower Ceviche

This Mexican ceviche recipe features steamed cauliflower, carrots, and tomatoes for a vegan dish that's great served on crispy tostadas or with crackers.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 89 Calories

Ingredients

• salt to taste
• 1 small white onion, finely chopped
• 1 large head cauliflower
• 1 avocado - peeled, pitted, and sliced
• 4 small carrots, peeled and finely chopped
• 3 large plum tomatoes, seeded and chopped
• 8 sprigs cilantro, chopped
• 1.5 limes, juiced

Recipe Instructions

Step 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. Let cool, then finely chop.

Step 2

Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top and season with salt.

Step 3

Cover and refrigerate ceviche for at least 30 minutes. Serve garnished with avocado slices.