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Vegan Cauliflower Ceviche

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Mexican
Vegan Cauliflower Ceviche
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 1/2 limes, juiced
  • salt to taste
  • 1 avocado - peeled, pitted, and sliced
Instructions
1
Fill a saucepan with water, making sure it's level with the bottom of an insert designed for steaming. Place the insert into the saucepan and bring the water to a rolling boil.
2
Next, add the cauliflower to the steamer insert and cover it with a lid. Steam for 7 minutes, allowing the vegetables to cook through.
3
Once done, remove the steamer insert from the saucepan and let it cool down to room temperature.
4
Now, take the cooked cauliflower and chop it into small pieces using a knife or food processor.
5
In a separate bowl, combine the chopped cauliflower with sliced carrots, diced tomatoes, chopped onion, and chopped cilantro.
6
Squeeze some fresh lime juice over the mixture to add flavor and moisture. Season it with a pinch of salt to bring out the flavors.
7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
8
Finally, serve the salad chilled, garnished with sliced avocado on top.