CAULIFLOWER CEVICHE
My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. -Beatriz Barranco, El Paso, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice., In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour., Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 3g protein.
CAULIFLOWER CEVICHE
A healthy ceviche - a perfect appetizer for parties and gatherings. And guests won't even know it's vegan!
Provided by Selina P.
Categories Cauliflower
Time 45m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
- Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
- Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
- Squeeze juice of 6 limes over mixture and mix well.
- Add chopped cilantro, drained onions, chopped jalapeño, salt, pepper, and cumin to bowl. Blend well.
- Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
- Ceviche can be served alongside corn tortilla chips or on a tostada.
- Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
EASY CAULIFLOWER CEVICHE
Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Lourdes Gutierrez
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- 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 and finely chop.
- Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.4 g, Fat 3.9 g, Fiber 5.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 73 mg, Sugar 5.2 g
CAULIFLOWER CEVICHE
On the hottest summer days, this is the dish to make because it requires zero cooking. A quick marinade of lemon juice, seaweed and fresh vegetables sets up a flavorful, no-fuss ceviche that tastes like the sea despite having no seafood in it. Store-bought minced or "riced" cauliflower won't work for this dish. You have to start by grating or mincing a fresh whole head of cauliflower - that extra step will be more than worth the work it requires. ¡Buen provecho!
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.
- Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover and refrigerate for at least 30 minutes or up to 1 day.
- When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.
CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions
Provided by Olivia Blum
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
- Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
- Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
- Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
- Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
- Bake for 15-18 minutes, until golden. Set aside to cool.
- Reduce oven temperature to 375°F (190°C).
- In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
- In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
- Add the spinach and cook until wilted.
- Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
- Bake for 45 minutes, or until quiche is set and slightly golden.
- Let cool for 15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 11 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
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