Back in March, I was looking forward to a potluck with all of my coworkers after closing a chapter on a job. We had all signed up for a particular dish to bring and one of my coworkers wrote down “cauliflower ceviche” I was intrigued and I asked her for the recipe. After making it, I became obsessed with it and decided to make a few tweaks to make it my own. It didn’t take much tweaking as it was delicious as is but I generally like my ceviche extra tangy so that is exactly what this recipe entails. For those of you who are skeptical to try this, I promise you will be blown away by the results. This is so delicious it is even well loved by those who are not a fan of seafood or fish. The ingredients are very simple, requires minimal heat, and the results will get you hooked. As always, let’s talk about the nutritional benefits of our star player–cauliflower.
Nutritional Benefits of Cauliflower
For starters, cauliflower is one of those carbohydrates that you can eat copious amounts of without worrying about packing on extra weight. Cauliflower is a non-starchy carbohydrate meaning that it is primarily composed of fiber. As you know if you have been following my blog long enough, you will know that fiber is incredibly important for satiety, digestion, and also plays a huge role in the synthesis of vitamin K. When you eat foods that are high in fiber, that fiber feeds the colony of bacteria that lives in your gut aka your large intestine From there, as a byproduct of the bacteria digesting the fiber, you get vitamin K! Vitamin K is especially important for blood clotting. Anyways, back to the specifics of cauliflower. In 1 cup of cauliflower you will find approximately 77% of your daily value for Vitamin C, 20% of vitamin K, and 14% DV of folate just to name a few. Now that you know why it’s good for you, let’s get into the recipe.
- 1 large head of cauliflower chopped into bite sized pieces (about 4 cups)
- 3/4 cup freshly squeezed lime juice(6-8 limes)
- 3/4 cup clamato juice
- 2 cups diced persian cucumbers (seeds removed and peeled)
- 10 oz. cherry tomatoes (cut into quarters)
- 1/3 cup chopped cilantro
- 2 serrano peppers diced (seeds removed)
- 1/2 white onion finely diced
- 1 1/4 tsp salt
- 1 tsp tapatio
optional: add 2 diced avocados to add extra creaminess (delicious with or without it)
Begin by cutting the cauliflower head into small bite sized pieces (see photo below for size reference).
Place chopped cauliflower into a steamer and allow to steam for about 2-3 minutes. If you do not have a steamer add about 3 inches of water to a large pot and place a metal strainer over the top for a makeshift steamer.
Remove the cauliflower and allow to cool completely before moving onto the next step.
In the meantime, prepare your other ingredient by juicing your limes, dicing your onion, cucumbers, and cherry tomatoes.
Once your cauliflower has completely cooled, add all of the ingredients into a large bowl and mix well until it has all been fully combined.
Cover with a lid or plastic wrap and refrigerate for AT LEAST an hour, but for maximum flavor 3-4 hours is best. If you want to prepare the ingredients in advance and allow to marinate overnight then be my guest. The longer this marinates, the more flavor the cauliflower develops.
This recipe is ideal for the summertime when you want to spend the least of amount of time in the kitchen as possible. All the effort involved is really into preparing the veggies and apart from that let the cauliflower soak up the delicious flavors and its all set for you. Everytime I make this recipe, we are out in less in than 24 hours because it is that good. The cauliflower soaks up the juices incredibly well and I highly doubt you will miss the fish at all.
If you give this recipe a try, tag me @lifeatthemesa on Instragram so I can see how it turns out for you. As always, I hope you enjoy this delicious and nutritious recipe and I will be back soon with another one.Do Not Sell My Personal Information