Salads & Vegetables

Cauliflower Ceviche

Cauliflower Ceviche_Tostada ready to eat!

The full summer weather is here! Austin, Texas is burning hot! 101-106 Fahrenheit. With this 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 these weather conditions fire up the indoors freshly made meals; light, crisp and lots of veggie action.

Cauliflower-Ceviche_cauliflower-florets

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 beloved Cauliflower. Cauliflower is the vegetable everybody loves now because of its versatile flavor. It is evident that Cauliflower has a love affair with butter and cream. Mashed cauliflower can replace a good pile of mashed potatoes, cauliflower gratin, cauliflower chowder, griller, roasted, among my favorites. But what I crave in a Summery hot day is something light easy to digest, fresh and no oven or a long cooking time required.

So with this said, I revamped the cauliflower ceviche recipe from my College years by adding diced crunchy vegetables, steaming the cauliflower and lots of good fresh and dry herbs plus a punch of citrus goodness to add extra flavor. That acid, salty umami note that just makes your mouth water, as soon you start reading the recipe…

Cauliflower Ceviche is a great summery meal, for Vegetarian, Vegans and Carnivorus that won’t even care about the difference once they have the first bite!

Margaritas on the side?…Yes, please!…Enjoy!

Cauliflower-Ceviche_ingredients_Yes,-more-please!

Cauliflower Ceviche

Serves 4

1 Cauliflower head, medium size. 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
The juice and zest of ½ Orange
2 tablespoon apple cider vinegar
4 tablespoons Extra Virgin Olive Oil
1 teaspoon celery salt
1 teaspoon of  sea salt
Black crushed pepper to taste.

Garnish with:

Radishes, Avocado Slices, Pumpkin seeds, Ketchup,( weird but delicious, it adds some sweet and tangy note)
Cholula hot Sauce, Limes. Serve with Tostadas or crackers.

Directions:

In a medium size pot steam the small diced Cauliflower florets until al-dente, for about 3-5 minutes. Remove from steamer place them on a tray in one single layer and let them cool off. Mean time chop all the vegetables. Place them on a big salad bowl, add the herbs, extra virgin olive oil, the citrus juices and S&P, toss well.  Once the cauliflower florets have cool down, add them to the mix, toss well and let it marinate for 20-45 minutes. Taste and adjust salt and pepper if necessary. Serve with tostadas or crackers, avocado Slices, radish slices, and toasted pepitas (pumpkin seeds), and a dash of your favorite hot sauce…

Cauliflower-Ceviche-Summer-Vegetarian-Vegan-Bliss_-Yes,-more,-please!

Refreshing, Vegetarian Ceviche, Enjoy!

Music Pairing: Mini Skirt, ESQUIVEL- Metropole Orkest

Cauliflower Ceviche

Serves 4-6
Course Brunch, Lunch, Main Course
Cuisine FUSION, Mexican, wholesome
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Mariana McEnroe

Ingredients

  • 1 Cauliflower head medium size. Remove the core and small diced florets.

Small diced:

  • 2 carrots
  • 1 to mato
  • 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
  • The juice and zest of ½ Orange
  • 2 tablespoon apple cider vinegar
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon celery salt
  • 1 teaspoon of sea salt
  • Black crushed pepper to taste.

Garnish with:

  • Radishes Avocado Slices, Pumpkin seeds, Ketchup,( weird but delicious, it adds some sweet and tangy note)
  • Cholula hot Sauce Limes. Serve with Tostadas or crackers.

Instructions

Directions:

  1. In a medium size pot steam the small diced Cauliflower florets until al-dente, for about 3-5 minutes. Remove from steamer place them on a tray in one single layer and let them cool off. Mean time chop all the vegetables. Place them on a big salad bowl, add the herbs, extra virgin olive oil, the citrus juices and S&P, toss well. Once the cauliflower florets have cool down, add them to the mix, toss well and let it marinate for 20-45 minutes. Taste and adjust salt and pepper if necessary. Serve with tostadas or crackers, avocado Slices, radish slices, and toasted pepitas (pumpkin seeds), and a dash of your favorite hot sauce…
View Post or View Comments 3

Tomato Salad and Honey Jalapeño Corn Bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_heirloom-tomatoes

So I’ve being counting the days to tomato season, since is one of my favorite times of the year I’m in heaven. I live in Austin Texas and my mainly source of vegetables is a small urban farm call Boggy Creek, they open Wednesdays and Saturdays 8am-1pm two of the happiest days of my week. This year they have harvested: Heirlooms Cherokee Purple, Prudent Purple, Azoyscka, Oaxacan Jewel, Green Zebra, Regular Tomatoes ; Big read super fantastic, lemon boy, cherry and cherry gold tomatoes!!!…. This Farm resembles me a bit of my Mexico. The camaraderie, the beautiful freshly cut vegetables, and also and most important “seasonal produce”. Waiting for the seasons creates a momentum between the ingredient and me I crave them. I imagine new dishes and the expectation grows momentum. Cooking with ingredients at their peak of the season is just about the best you can hope for when you are creating a dish. Little preparation is required to enjoy them. I compare them to a string quartet, where everybody is supporting the first violin.This recipe is one of the many examples of this string quartet ensemble, where the Tomatoe has the solo part and its accompaniments make it shine… lets start cooking!

Tomatoe-Salad~-Yes-more-please

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 – Prep time 10 min.

Use at least 3 different kinds of tomatoes, choose what ever look best to you at your farmer market.
For the salad I made I used:

1 Heirloom Oaxacan Jewels
1 Heirloom Cherokee purple
1 Big Red super fantastic
2 Green Zebra
10-12 Cherry tomatoes
Arugula
Fresh Goat cheese
Fresh sprig of Thyme
Extra Virgin Olive Oil to drizzle
about ½ teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.

Directions:

Slice the  tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. Theres no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper and fresh thyme. Serve.

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_ingredients-for-baking

Honey Jalapeno Corn Bread

Adapted from : “Boggy Creek Farm recipe”

1 cup of Corn Meal (use the best kind you can find, organic and non-GMO is always preferable)
I used our local, Larry’s Fresh-ground Corn Meal
(Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill)
1 Tablespoon of Aluminum- free Baking powder
½ teaspoon sea salt
1 or 2 pinches of paprika
1 cup Milk (you can substitute almond, soy or rice milk)
1 egg
1 teaspoon of Honey (I used Local Texas Honey off course!)
2 Tablespoons of Extra Virgin Olive Oil.( you also can use Butter, Canola, Coconut Oil)
½ -1/3 of a cup fresh corn kernels
Thin slices of fresh Jalapeno Pepper.
– 2 extra teaspoons of Oil for Pan-

Directions:

Preheat the oven at 400* F degrees.

Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoon of Oil.
Combine all dry ingredients. Add wet ingredients mixture into Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix.
Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices,drizzle a little more honey, bake for about 20-25 minutes until a light golden top. Take the skillet to the table to serve warm with the salad.

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_steps for making corn bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_warm-and-delicious-corn-bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_yes-more-pleaseTomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_the-table-is-served!

*Note: For the summer if you are grilling you can bake this on top of the grill just cover the pan with a lid, it will be fantastic and smokey. This meal will go so well with any light or amber beer. Take into consideration that you can substitute any herbs, I’m just in love with Tomatoes and Thyme, I think the aromatic lemony taste of the thyme goes perfect with tomatoes…. is my new fav! Enjoy.

Music Pairing: https://youtu.be/CIYS9EQWkXg

 

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 Use at least 3 different kinds of tomatoes, choose whatever looks best to you at your farmer market. For the salad I made I used: Honey Jalapeno Corn Bread Adapted from: “Boggy Creek Farm recipe”
Course bakegoods, Brunch, dinner, Lunch, Salad
Cuisine wholesome
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mariana McEnroe

Ingredients

FOR THE SALAD:

  • 1 Heirloom Oaxacan Jewels
  • 1 Heirloom Cherokee purple
  • 1 Big Red super fantastic
  • 2 Green Zebra
  • 10-12 Cherry tomatoes
  • Arugula
  • Fresh Goat cheese
  • Fresh sprig of Thyme
  • Extra Virgin Olive Oil to drizzle
  • about ½ teaspoon per plate of Rice Vinegar
  • Sea salt and fresh ground pepper to taste.

FOR THE HONEY JALAPENO CORNBREAD:

  • 1 cup of Corn Meal use the best kind you can find, organic and non-GMO is always preferable
  • I used our local Larry’s Fresh-ground Corn Meal
  • Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill
  • 1 Tablespoon of Aluminum-free Baking powder
  • ½ teaspoon sea salt
  • 1 or 2 pinches of paprika
  • 1 cup Milk you can substitute almond, soy or rice milk
  • 1 egg
  • 1 teaspoon of Honey I used Local Texas Honey off course!
  • 2 Tablespoons of Extra Virgin Olive Oil. you also can use Butter, Canola, Coconut Oil
  • ½ -1/3 of a cup fresh corn kernels
  • Thin slices of fresh Jalapeno Pepper.
  • – 2 extra teaspoons of Oil for Pan-

Instructions

  1. Slice the tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. There are no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper, and fresh thyme. Serve.
  2. Preheat the oven to 400* F degrees.
  3. Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoons of Oil.
Combine all dry ingredients. Add wet ingredients mixture into the Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix.
Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20-25 minutes until a lightly golden top. Take the skillet to the table to serve warm with the salad.

Recipe Notes

*Note: For the summer if you are grilling you can bake this on top of the grill just cover the pan with a lid, it will be fantastic and smokey. This meal will go so well with any light or amber beer. Take into consideration that you can substitute any herbs, I’m just in love with Tomatoes and Thyme, I think the aromatic lemony taste of the thyme goes perfect with tomatoes…. is my new fav! Enjoy.

View Post or View Comments 7