Taste of Home
Cauliflower Ceviche
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 cups.
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
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1 medium head cauliflower, finely chopped
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1 cup ketchup
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1 cup orange juice
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3 medium tomatoes, chopped
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1 medium onion, finely chopped
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1/2 cup minced fresh cilantro
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 medium ripe avocados, peeled and cubed
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Optional: Lemon wedges, tortilla chip scoops and hot pepper sauce
Directions
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1.
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.
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2.
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.
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3.
Stir in cubed avocado. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.
Nutrition Facts
3/4 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 3g protein.
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