Cauliflower Ceviche

Name: Cauliflower Ceviche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 1 medium head cauliflower, finely chopped; 1 cup ketchup; 1 cup orange juice; 3 medium tomatoes, chopped; 1 medium onion, finely chopped; 1/2 cup minced fresh cilantro; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 medium ripe avocados, peeled and cubed; Lemon wedges, tortilla chip scoops and hot pepper sauce, optional

My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. —Beatriz Barranco, El Paso, Texas

Ingredients

1 medium head cauliflower, finely chopped
1 cup ketchup
1 cup orange juice
3 medium tomatoes, chopped
1 medium onion, finely chopped
1/2 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium ripe avocados, peeled and cubed
Lemon wedges, tortilla chip scoops and hot pepper sauce, optional

Directions

In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice.
In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour.
Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.

Test Kitchen tips

Ceviche, pronounced suh-vee-chay, is usually made with fresh, raw seafood. This version cleverly uses cauliflower instead for a refreshing vegetarian treat.

This ceviche-style dish has a hint of sweetness. If you like things more savory, use tomato sauce instead of ketchup.

Spice it up with a minced jalapeno or chipotle pepper.