VI'S VEGAN CAULIFLOWER CEVICHE

Summertime always seems to bring about a craving for ceviche. This was most likely brought on by a cauliflower version I had at a friends birthday brunch last month. So the only rational next step was to recreate it at home just to curb the craving.

This yummy and vibrant vegan cauliflower ceviche recipe is a delightful plant-based twist on the classic seafood ceviche. The combination of tender cauliflower florets, tangy lime juice, and a medley of fresh vegetables has been the perfect poolside snack. I took a batch to a pool party recently thinking no one would take interested in the bowl full of veggies but I was shocked when several friends sought me out to give compliments. So trust me when I say once you try it you'll find yourself whipping this up all summer long!

DIETARY INFO: Vegan, Gluten-free

SERVING SIZE: 6 +

TOTAL TIME: 50 minutes

Preparation Time: 25 minutes

Cooling Time: 20-30 minutes

Ingredients:

• 1 medium cauliflower, cut into small florets

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 red onion, finely chopped

• 1 jalapeño, seeds removed and finely diced (Trust that you'll want to remove the seeds!)

• 1 avocado, diced

• 1/4 cup fresh cilantro, chopped

• 3/4 cup freshly squeezed lime juice

• 1 lemon

• Optional : 1 cup of Blueberries (It sounds crazy but it as a little sweet aspect that you'll love!)

• Gluten Free Tostadas for serving

Instructions:

1. Wash the cauliflower thoroughly and remove the green leaves. I would suggest sitting in a vinegar water for a 10 -15 minutes get get out anything that my be lingering. Cut the cauliflower into small florets and pot of water.

2. Boil cauliflower for 5 minutes to slightly soften.

3. Dice the cucumber, jalapeños, cherry tomatoes, finely chop the red onion and cilantro, and dice th e avocado. Place all the chopped vegetables in a large mixing bowl.

4. Sprinkle in Salt and Pepper to Taste.

5. After the boiling is complete, remove the cauliflower and top with salt and pepper and squeeze one whole lemon and mix.

6. Add Cauliflower to the bowl with the chopped vegetables. Toss everything together gently to combine, being careful not to mash the avocado. and top with lime juice and give one more toss.

7. Place the mixture in the fridge for 20-30 minutes before serving.

8. Once cooled transfer to a serving dish, pair it with tostadas ( or tortilla chips) and enjoy your Vegan Cauliflower Ceviche!

Note: For an added touch, you a in blueberries for a sweet element that you'll love! Feel free to adjust the spice level by adding more jalapeño or drizzling a dash of hot sauce on top of the ceviche covered plated tostada!!