Ingredients35 m servings 128 cals
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.
- Cook's Note:
- You can change the firmness of the cauliflower by cooking more or less time. If you want the ceviche to be less spicy, you can use jalapeno peppers instead serranos, without the seeds, or if you want it more spicy you can keep some of the seeds. You can add or skip ingredients: add a cup of chopped cooked carrots, skip the tomato, etc.
Per Serving: 128 calories; 1.2 g fat; 30.7 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 416 mg sodium. Full nutrition
ReviewsRead all reviews 7
As a vegan dish, really tasty! We didn't even use the vegetable juice or soy-based liquid, and it was a hit with our vegetarian-leaning brood. Thanks for sharing the recipe. Cheers!
Surprisingly very good dish! As a substitute for real ceviche- no: the cauliflower does have a completely different taste/texture that stands out (in a good way!). As a different and unique dish...
I added shredded carrots and sweet bell pepper. I also put a bit of garlic powder and half spoon of apple cider vinegar and I turned out great. Even my non-vegetarian friends liked it
I substituted the 2TB of chilli powder for 2 TB of Sriracha and used Himalyan salt from Onnit.