Best Easy Cauliflower Ceviche Recipes

CAULIFLOWER CEVICHE | THE BEST VEGAN CEVICHE RECIPE

Cauliflower Ceviche | The Best Vegan Ceviche Recipe image

This no fish ceviche is so delicious you won't be able to stop eating it! Serve it as an appetizer for a party or enjoy it as a light and refreshing Mexican meal. You can pair it with an ice-cold drink for the most amazing warm-weather meal.

Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com

Number Of Ingredients 13

Ingredients

1 small head of cauliflower (stem removed (equal to 4 cups chopped))
water for boiling
pinch salt
1/2 to 3/4 cup finely chopped red onion (adjust to taste)
1 whole or 2 cloves of garlic (finely minced, optional*)
1 whole or 2 finely chopped jalapeno peppers
1 whole finely chopped serrano pepper (optional**)
1/2 Tablespoon ground wakame***
1 teaspoon of salt (adjust to taste)
2 cups chopped Roma tomato (about 3 medium tomatoes)
3/4 cup finely chopped cilantro (I used the leaves and stems)
3/4 cup freshly squeezed lime juice
To Serve: chips or saltines and/or tostadas

Steps:

Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!

Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 616 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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.