The full summer weather is here! Austin, Texas is burning hot! 101-106 Fahrenheit. With these kind of summer temperatures I can’t even conceive the idea of “grilling”. Can you imagine being outside with 101 on the thermometer in front of a grill trying to light up the charcoal?…Not my cup of tea i prefer the tundra if you ask me. But well this weather conditions fire up the indoors freshly made meals; light, crisp and lots of veggie action.
I tried to make this ceviche once in my years of college, not so good; it was really mushy and flavorless… but I loved the concept of using the so underestimated Cauliflower. Nowadays it is in vogue, and good recipes I’ve tried involve a fair amount of butter and cream (as in cauliflower mashed which is a great substitution for mashed potatoes, or roasted cauliflower, one of my favorites, but again involves to turn on the oven in a summery hot day. So with this said, I revamped the ceviche recipe by adding diced crunchy vegetables, blanching the cauliflower and lots of good fresh and dry herbs to add extra flavor. Cauliflower Ceviche is a great summery meal. (needs a couple of margaritas on the side…just saying!)
1 cauliflower Head , remove the core and small diced florets.
½ medium size red onion
2 green onions including the green part.
1 cucumber seedless
1 long celery stalk
1 habanero, or 1 jalapeno, or 1 serrano. (Remove the seeds for a less spicy version.)
2 Tablespoons of finely chopped fresh cilantro
2 Tablespoons of finely chopped fresh parsley
2-3 pinches of dried oregano
The juice of:
½ Orange and the Zest
4 tablespoons Extra Virgin Olive Oil I used California Olive Ranch
1Teaspoon of salt
Black crushed pepper to taste.
Radishes, Avocado Slices, Ketchup,( weird but delicious, it adds some sweet and tangy note)
Cholula hot Sauce, Limes. Serve with Tostadas or crackers.
In a medium size pot bring salted water to boil, and add the small diced Cauliflower. Cook for about 3-5 minutes. Strain and rinse with cold water to stop the cooking process. Once that has cooled, use a salad spinner to remove all the excess water out. A colander with a paper towel underneath will work as well. Mean time chop all the vegetables and place them on a big salad bowl, add the dry-cooked Cauliflower, mix and let it marinate for 15-20 minutes. Adjust salt and pepper. Serve with tostadas or crackers.