Cauliflower Ceviche
The first time I ever had cauliflower ceviche, I was super skeptical. It was long before I went plant based, and as a huge ceviche fan, I felt like there was no way you could recreate it to be so damn good plant based. Well friends, I was definitely wrong!
Cauliflower ceviche is extremely simple to make and super inexpensive. It’s also a great way to clean out the fridge if you’re lookin to use some veggies. Perfect any time of the year for a party, meal prep, a picnic or a late night snack. I love it especially during early spring because citrus is everywhere and so fresh!
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The Goods:
2 blood oranges, juiced
2 lemons, juiced
3 limes, juices
1 medium avocado, diced
1 cup cherry tomatoes, cut in half
1 small purple cauliflower floret, tops cut off
2 watermelon radish, sliced
1/2 bunch cilantro, diced
1 can pinto beans, rinsed
3 green onions, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
The Method:
This is the best because there’s only a few steps.
Add all ingredients to a bowl. Mix well.
Taste for saltiness.
Let sit in the fridge for at least an hour.
Enjoy immediately with chips or portion out into jars for meal prep!
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