VEGAN CAULIFLOWER CEVICHE
INGREDIENTS:
1 head of cauliflower ( or 2lbs of fresh cauliflower rice ) ** I used purple cauliflower here but feel free to use any color you like
2 avocados - cut into 1/2in cubes
2 medium diced tomatoes - core & pulp removed
1/4 cup diced red onion
1 diced cucumber
1 cup finely chopped cilantro
2 jalapeños or 1 Serrano ( seeded and finely diced )
1/4 cup lime juice & 1/4 cup lemon juice ( or use 1/2 of just lemon or lime juice )
3 teaspoons dulse flakes ( burlap & barrel purple dulse flakes are my favorite )
1/3 cup olive oil
1 tsp liquid aminos or tamari
1 tbs your favorite hot sauce
salt & pepper to taste
For serving:
lemon / lime wedges
more cilantro
corn tostadas or tortilla chips
METHOD:
1. Cut cauliflower head into florets, working in batches pulse in a food processor until you get a chunky rice like texture ( if you have store bought fresh cauliflower rice you can skip this step )
2. Place riced cauliflower into a large bowl, add lemon/lime juice, jalapeños, dulse flakes, olive oil, hot sauce & liquid aminos. Mix thoroughly, season with salt & pepper to taste. Place covered in refrigerator for 30min - 1hr.
3. While the cauliflower in the fridge, prep all the other vegetables.
4. Just before serving add your tomato, onion, cucumber, avocado, cilantro & mix throughly. Adjust seasoning accordingly ( salt, pepper, lime etc )
5. Top over tostadas, drizzle more olive oil and serve with a side of lime/lemon & hot sauce.
**You can also serve this with tortilla chips and scoop as a dip. Enjoy!