Avocado-Cauliflower Ceviche
| Serves | 4 |
|---|---|
| Ingredients | avocados |
| Menu Part | Appetizer/Small Plate |
Chef Leslie White
The Roost
Longmont, Calif.
Chef Leslie White created a vegetarian version of ceviche, subbing cauliflower, tomatoes, cucumber and avocado for the usual seafood. It marinates overnight in the refrigerator to blend the flavors and is served with chips for handy scooping.
Ingredients
4½ cups cauliflower pieces, including stem (18 oz.)
3 cups tomatoes, seeded and diced (18 oz.)
¾ cup diced onion
¾ cup diced bell pepper
¾ cup seeded, diced cucumber
1½ tbsp. minced, seeded jalapeno
1 tbsp. minced garlic
3 tbsp. lime juice
1 tbsp. lemon juice
1 tbsp. orange juice
2¼ tsp. agave syrup
2 bunches cilantro, chiffonade
1½ tbsp. salt
¾ tsp. ground black pepper
3 ripe fresh avocados, peeled, seeded and diced
Tortilla chips
Steps
- Cut up cauliflower florets and stems into ¼- to ½-inch pieces. Boil pieces until al dente, 4 to 6 minutes. Strain and let cool.
- In large bowl, combine the cooled cauliflower pieces and remaining ingredients except avocado; mix well. Refrigerate and allow ingredients to marinate for 12 hours or overnight.
- In serving bowl, measure 1 cup cauliflower mixture. Gently fold in diced avocado before service. Serve with tortilla chips.
Photo courtesy of California Avocado Commission