Cauliflower Ceviche

Cauliflower Ceviche_Tostada ready to eat!

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!)

Cauliflower-Ceviche_cauliflower-florets_-choppedCauliflower Ceviche_ingredients

Cauliflower Ceviche

Serves 4

1 cauliflower Head , remove the core and small diced florets.
Small diced:
2 carrots
1 tomato
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:
2 Limes
1 Lemon
½ Orange and the Zest
4 tablespoons Extra Virgin Olive Oil I used California Olive Ranch
1Teaspoon of salt
Black crushed pepper to taste.

Garnish with:

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.

Cauliflower Ceviche_squeeze limes and Oranges_ceviche preparation

Cauliflower Ceviche_One bowl healthy meal


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3 Responses to Cauliflower Ceviche

  1. Full and Content May 13, 2014 at 5:09 pm #

    I just love your photos. They are some of the best on personal food blogs out there I think.

    • mariana_mcenroe May 13, 2014 at 9:15 pm #

      Hi Lisa!
      Ian and I thank you for the compliment. What you see is what we eat! is not only for looks, it is real food! We eat well, happy and inspired! I hope this inspire you to try the recipes too! ; )

  2. Chris August 23, 2013 at 11:55 am #

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