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It seems like this year might be the year of cauliflower. It’s all I see in my Pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course, I used cauliflower! This is a favorite during Lent or when you’re craving “seafood” dishes. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It, of course, does not taste fishy, but you can add dulse flakes or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First, cook the cauliflower in boiling water for two-four minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion, serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

Cauliflower ceviche stuffed into an avocado half

 

If you happen to not be a fan of cauliflower you can make this vegan ceviche with mushrooms, hearts of palm, or even coconut. For a touch of sweetness, you could add mango, and red onion instead of white. However, the key to the best vegan ceviche is to let it marinate enough time for the flavors to develop.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.
Cauliflower ceviche stuffed into an avocado half
4.53 from 17 votes
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Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.

Course Appetizer
Cuisine Mexican
Keyword cauliflower, vegan ceviche
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
201 kcal
Author Dora Stone

Ingredients

  • 1 hd. Cauliflower, medium, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 2 Avocadoes

Preparation

  1. Bring salted water to a boil in a large pot set to high heat.
  2. Fill a large bowl with ice and water.
  3. Drop cauliflower into the boiling water and cook for 2 - 4 minutes. (see note)

  4. Drain cauliflower and place in the bowl with ice water. Let cool.
  5. Chop cauliflower into small pieces.
  6. In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  7. Season with salt and pepper, and let marinate for 30 min.
  8. Adjust seasoning and serve on top of avocado halves with chips or tostadas.

Recipe Video

Chef's Notes

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.

 

Nutrition Facts
Cauliflower Ceviche
Amount Per Serving
Calories 201 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 28mg 1%
Potassium 881mg 25%
Total Carbohydrates 18g 6%
Dietary Fiber 8g 32%
Sugars 5g
Protein 3g 6%
Vitamin A 15.4%
Vitamin C 29.7%
Calcium 3.3%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

FoodArts is my guilty pleasure. I check the mail so often, surely the mail man thinks I’m stalking him! FoodArts is an industry magazine that has news, recipes, and the latest innovations in food and equipment happening now. Ok so maybe it’s not for everyone, but I really enjoy it. I usually pore over the pages and marvel at how quickly the industry changes, I try to find old classmates in the ” deep dish” section, and wish I could recreate the amazing recipes at home. Sigh.

Latest edition of FoodArts

Some of the recipes are simple and can be recreated; others have ingredients not available to the home cook like gum arabic and gellan gum; some use techniques like sous-vide cooking and pressure cooking that require special equipment; but mostly the recipes are just time consuming. The magazine is not geared to the home cook, so none of this should come as a surprise. I just can’t really justify spending 3 days on a dish when I know for sure that both the hubby and the munchkin would be happy with pasta, tomato sauce, and cheese. Oh wait! We’re not eating cheese right now so I guess just pasta and sauce.

Yes, we’re still doing the vegan thing, except for one day a week. The one day a week has really helped us to not get frustrated, and we usually try not to go overboard and pig out. With the exception of this week, when we ate at Trattoria Neapolis in Pasadena. The chef, Bryant Wigger, is a friend of ours and we couldn’t resist working our way through the menu. It has taken me the rest of the week to recover from my food coma.

 

Tagine cooking.

This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced. You can find the original recipe in the FoodArts issue of September 2012. It was created by Chef Laurence Jossel of Nopa in San Francisco. I have adapted it to fit my current needs and to make it more accessible to the home cook.

The Recipe: Moroccan Vegetable Tagine

moroccan vegetable tagine
4 from 3 votes
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Moroccan Vegetable Tagine

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Spice Mix

  • 1 tbsp. Cumin, seeds
  • 1 tbsp. Fennel, Seeds
  • 1/4 tsp. Crushed red pepper flakes
  • 1/2 tbsp. Salt, kosher
  • 1/2 tbsp. Black Pepper, ground

Tagine

  • 2 cups Chickpeas, canned, drained
  • 1 can (14 oz.) Tomatoes, diced, canned
  • 4 cups Vegetable broth
  • 1 Orange, zest removed in wide strips
  • 1 Lemon, zest removed in wide strips
  • 1 Bay leaf, dried
  • 5 tbsp Olive oil
  • 1 Red onion, sliced
  • 2 Fennel bulb, sliced thick
  • 1/8 tsp. Saffron
  • 4 Carrots, large, cut into ½ in. chunks
  • 2 Garlic, cloves, thinly sliced
  • 1 tbsp. Thyme fresh, chopped
  • 1 lb. Yukon gold or fingerling potatoes halved
  • 1 head Cauliflower, cut into florets
  • 1 head Broccoli, cut into florets, blanched
  • 2 Zucchini, cut into ½ in. rounds
  • 1 cup Corn kernels, fresh or frozen
  • 1 cup Green beans, blanched

Garnish

  • 2 cups Green olives
  • 1 cup Almonds, toasted, roughly chopped
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Mint, fresh, chopped
  • 1/2 cup Harissa sauce,
  • 1 cup Greek yogurt. (Optional)

Preparation

  1. Preheat oven to 400F.
  2. Combine vegetable broth, chickpeas, lemon and orange zests, can of tomatoes, and bay leaf in a large pot. Set aside.
  3. Combine spice mix in a small sauté pan set over medium heat and toast. Remove spices from pan and set aside. Once cool, grind in spice grinder.
  4. In a large bowl, combine red onion, fennel, 2 tbsp. of oil, half the spice mixture, saffron, and toss. Place on a sheet pan lined with parchment paper and roast in oven for 20 min. Remove from oven and place in the pot with the chickpeas.
  5. In the same bowl, combine potatoes, thyme, 1 tbsp. of olive oil and second half of the spice mixture. Place on a sheet pan with parchment paper and roast in oven for 35 min. Add to pot with chickpeas.
  6. In the same bowl, combine carrots, garlic cloves, and 1 tbsp. of olive oil. Place on a sheet pan with parchment paper. Place cut zucchini and cauliflower separately in the same sheet pan as the carrots, drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast in oven for 30 min. Add to pot with chickpeas.
  7. Add blanched broccoli, blanched green beans, and corn to the pot. Season with salt and pepper.
  8. Bring ingredients in the pot to a boil. Reduce heat to medium-low and simmer for 15 min. or until vegetables are cooked through.
  9. Serve in bowls with couscous and garnish with almonds, harissa, yogurt, olives, mint, and cilantro.

Chef's Notes

Serve with whole wheat or plain couscous or rice