Cauliflower Ceviche

Summer is almost here... And it's time to transition to less stove time, more grill time, and lots of fresh veggies! Here's a veggie version of a classic fish appetizer to get your early summer BBQ season started! 

Cauliflower Ceviche

1 head of cauliflower cut up nice & small

4 limes & 1 lemon, juiced & strained of seeds

1/2 cup cherry tomatoes, quartered

1/2 onion, diced finely

2 t salt

1/4 cup extra virgin olive oil

Choice pepper (I used a dried cayenne and cut it into small pieces for a nice amount of heat. If you like it spicy go for a fresh habanero. If you want it mild use a half a jalapeno. Start small and add more, this is supposed to be refreshing not blazing.)

2 cloves of minced garlic

1/2 cup purslane (a citrusy succulent that is rampant now)

Toss everything together, the longer the flavors meld together, the tastier this will be. I did a 8 hour marinade and we ate it with good quality corn chips.



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