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!
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.