A Pleasure on the Palate!

A special twist on a traditional dish is served today in our #MeatlessMonday shebang! Get ready for the very healthy, refreshing and delicious Spring Cauliflower Ceviche! This version is based purely on plant-based pleasure using lightly steamed cauliflower in place of seafood. Flavorful elements are mixed together, such as some juicy tomatoes, a taste of some citrus in lime with no oil, a powerful touch of red wine vinegar. Plus the idea of more greens like parsley and avocado made all the difference in terms of taste and experience!

This recipe is perfect this season but can be enjoyed anytime of the year. There’s a lot of room for ideas for this gorgeous dish- hors d’oeuvre at your family dinner, a side dish for a potluck, or an entrée for any occasion. You can add contrast into this creation by pairing it with tostadas, chips or romaine lettuce.

A special added bonus is the nutritional value you can get from this dish- packed with omega 3 because of the amazing cauliflower, and lime provides the Vitamin C kick to it. And here’s how healthy these red tomatoes are…

Now I can’t wait to start the party!

Spring Cauliflower Ceviche

Ingredients:

1 head cauliflower

1 cup diced tomatoes

½ cup red onion, diced

2 tablespoons parsley, chopped

2 tablespoons lime juice

1 tablespoon red wine vinegar

diced avocado for garnish

ketchup sauce to taste (optional)

Instructions:

1. Steam the cauliflower for 5-7minutes. Keep it firm. Then let it cool.
2. Mix the lime juice and onion.
3. When the cauliflower if cooled, cut it in small pieces. Then mix all the ingredients together. (You can mix the ketchup as an optional ingredient.)
4. Serve with tostadas, chips, or romaine lettuce.

Question: Is there a secret ingredient you wish to add to this recipe? What can go along perfectly with this dish?  Any requests for future recipes? I would love to hear from you, so post your feedback in the comments section below!

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