VEGAN CAULIFLOWER CEVICHE

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 

lemon / lime wedges 

more cilantro 

corn tostadas or tortilla chips

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!