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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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.

Test Kitchen tips
  • Ceviche, pronounced suh-vee-chay, is usually made with fresh, raw seafood. This version cleverly uses cauliflower instead for a refreshing vegetarian treat.
  • This ceviche-style dish has a hint of sweetness. If you like things more savory, use tomato sauce instead of ketchup.
  • Spice it up with a minced jalapeno or chipotle pepper.
  • Nutrition Facts
    1 serving: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 3g protein.

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