Easy Cauliflower Ceviche Recipes

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EASY CAULIFLOWER CEVICHE



Easy Cauliflower Ceviche image

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

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 ½ limes, juiced
salt to taste
1 avocado - peeled, pitted, and sliced

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



Cauliflower Ceviche image

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

1/2 head cauliflower, cut into florets (approx 2 cups)
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 teaspoon cumin, seasoned to taste
1/3 teaspoon salt, seasoned to taste
1/2 jalapeno, minced
6 limes
1 (20 ounce) bag tortilla chips or 1 (20 ounce) bag pre-made tostadas

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.

CAULIFLOWER CEVICHE



Cauliflower Ceviche image

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

1 medium head cauliflower, finely chopped
1 cup ketchup
1 cup orange juice
3 medium tomatoes, chopped
1 medium onion, finely chopped
1/2 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium ripe avocados, peeled and cubed
Optional: Lemon wedges, tortilla chip scoops and hot pepper sauce

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.

EASY CAULIFLOWER CEVICHE



Easy Cauliflower Ceviche image

This Easy Cauliflower Ceviche recipe is perfect and delicious for vegetarians, vegans and meat lovers alike. Serve with tortilla chips, on tostadas or on top of a whole avocado cut in half. Serve as an appetizer, lunch or dinner. Extremely easy and refreshing ceviche dish.

Provided by Mexican Appetizers and More

Categories     Vegetarian

Time 30m

Number Of Ingredients 10

1 head of cauliflower (rinsed and cut into florets)
1/2 red onion (chopped )
5 ounces white mushrooms (cleaned and chopped)
3 tomatoes (seeds removed and chopped)
1 jalapeño (finely chopped)
2 scallions (chopped)
4 tbsp fresh cilantro (chopped)
2 limes (squeezed)
salt and pepper to taste
tortilla chips

Steps:

  • In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
  • Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.
  • Chop florets into smaller pieces and all the vegetables.
  • Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. Marinate for 25 minutes in the refrigerator and serve with tortilla chips. Enjoy!

Nutrition Facts : ServingSize 6 g, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 11 mg, Fiber 2 g, Sugar 3 g

CAULIFLOWER CEVICHE



Cauliflower Ceviche image

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

1 small cauliflower (2 pounds), leaves removed
1 serrano chile, seeded and minced
1/2 cup fresh lemon juice (from 3 large lemons), plus lemon wedges for serving
1/4 cup extra-virgin olive oil
2 teaspoons minced nori sheets, nori flakes or granulated kelp
1 teaspoon wakame, minced or crushed (optional)
1 teaspoon liquid aminos or soy sauce
1 teaspoon hot sauce, plus more for serving
Coarse sea salt and black pepper
2 ripe medium Hass avocados, pitted, peeled and cut into 1/4-inch dice
1 medium beefsteak tomato, cored and cut into 1/4-inch dice
1 Persian cucumber or 1/2 English cucumber, cut into 1/4-inch dice
3/4 cup packed finely chopped cilantro
12 corn tostadas or 7 ounces tortilla chips (about 10 cups), for serving

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.

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