heather_in_sf
Well-known member
REC: Cauliflower Ceviche
Serves 10-15 (as an appetizer)
● 1 large cauliflower
● 3 medium red tomatoes
● 1 white onion
● 1 bunch of cilantro
● 1 large cucumber
● 2-3 fresh jalapeño peppers (you may avoid
using seeds or veins to reduce spice level)
● 2 cups tomato juice
● 4 limes, juiced
● Salt and pepper to taste
● 1 package of tortillas/tostadas
● Optional: 2 medium avocados or guacamole
1. Boil water and cook the cauliflower for about 5-7 minutes, until slightly tender. (I roasted mine at 400F until tender)
2. Finely chop tomatoes, onion, cilantro, cucumber, jalapenos, and cauliflower.
3. Mix all ingredients in a large bowl.
4. Juice the limes.
5. Add the lime juice and the tomato juice to the bowl.
6. Add salt and pepper to taste.
7. Place the ceviche in the refrigerator until cool and ready to serve.
8. Optional: Mash the avocados and apply to the tostadas placing the ceviche on top. Or dollop on guacamole - see below.
Alternatively, serve as a dip with tortilla chips.
Homemade Guacamole
Serves 4
● 2 avocados
● 1 lime, juiced
● 1/2 teaspoon salt
● 1/2 medium red onion, diced
● 1 small tomato, diced
● 2 tablespoons chopped cilantro
● 1 clove garlic, minced
(I added 1/4-1/2 tsp ground cumin)
1. Cut avocados in half, and remove the pits. Scoop flesh into a medium bowl. Mash with a fork.
2. Dice onion, tomato and garlic. Chop cilantro. Add to avocado.
3. Add fresh lime juice, then add salt.
4. Stir guacamole until all ingredients are evenly mixed.
This class is rather basic but it’s fun to zoom cook with other people and the vegetarian based recipes are quite nice. Sometimes I get recipe fatigue when it comes to vegetarian menus so I have been enjoying them. If I had budget I would have added bay shrimp to the cauliflower. I have a lot of vegetarian friends and will bring this dish next time we get together.
Serves 10-15 (as an appetizer)
● 1 large cauliflower
● 3 medium red tomatoes
● 1 white onion
● 1 bunch of cilantro
● 1 large cucumber
● 2-3 fresh jalapeño peppers (you may avoid
using seeds or veins to reduce spice level)
● 2 cups tomato juice
● 4 limes, juiced
● Salt and pepper to taste
● 1 package of tortillas/tostadas
● Optional: 2 medium avocados or guacamole
1. Boil water and cook the cauliflower for about 5-7 minutes, until slightly tender. (I roasted mine at 400F until tender)
2. Finely chop tomatoes, onion, cilantro, cucumber, jalapenos, and cauliflower.
3. Mix all ingredients in a large bowl.
4. Juice the limes.
5. Add the lime juice and the tomato juice to the bowl.
6. Add salt and pepper to taste.
7. Place the ceviche in the refrigerator until cool and ready to serve.
8. Optional: Mash the avocados and apply to the tostadas placing the ceviche on top. Or dollop on guacamole - see below.
Alternatively, serve as a dip with tortilla chips.
Homemade Guacamole
Serves 4
● 2 avocados
● 1 lime, juiced
● 1/2 teaspoon salt
● 1/2 medium red onion, diced
● 1 small tomato, diced
● 2 tablespoons chopped cilantro
● 1 clove garlic, minced
(I added 1/4-1/2 tsp ground cumin)
1. Cut avocados in half, and remove the pits. Scoop flesh into a medium bowl. Mash with a fork.
2. Dice onion, tomato and garlic. Chop cilantro. Add to avocado.
3. Add fresh lime juice, then add salt.
4. Stir guacamole until all ingredients are evenly mixed.
This class is rather basic but it’s fun to zoom cook with other people and the vegetarian based recipes are quite nice. Sometimes I get recipe fatigue when it comes to vegetarian menus so I have been enjoying them. If I had budget I would have added bay shrimp to the cauliflower. I have a lot of vegetarian friends and will bring this dish next time we get together.