Cauliflower Ceviche
Recipe: #6854
October 25, 2012
Categories: Salads, Side Dishes, Tomato, Cauliflower, Onions, Cinco de Mayo Picnic, Sunday Dinner, Heart Healthy, more
"I love seafood ceviche and this recipe caught my eye - keep it simple and vegetarian. The recipe was originally in "allrecipes by Andere" I have made several changes in this posted version. I like to let make it in the morning and let it sit in the fridge all day to let the flavours meld. This recipe is lovely for a picnic, with burgers or as a side dish for any occasion"
Ingredients
Nutritional
- Serving Size: 1 (987.5 g)
- Calories 372.7
- Total Fat - 1.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 933.5 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 14.5 g
- Sugars - 19.1 g
- Protein - 11.7 g
- Calcium - 189.3 mg
- Iron - 3.9 mg
- Vitamin C - 430.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Have the water in the bottom of a steamer boiling, place in the cauliflower florets. They should be about 1 1/2 inch florets. cook for 4 minutes, drain and place in cold water, drain really well
Step 2
Using a mini chopper (or by hand) chop to about 1/2 inch size the cauliflower, cucumber and tomato
Step 3
Again using a mini chopper finely chop the cilantro, onion and jalapenos
Step 4
In a large bowl mix all the ingredients together, stir well place covered in the fridge and let it rest for a few hours.
Step 5
Serve in small bowls - you may add a base of chopped lettuce
Tips
No special items needed.