Cauliflower Ceviche - Center for Nutrition Studies
Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.
Ingredients
- 1 head of cauliflower, chopped into small florets
- 1 avocado, diced
- 1 mango, diced
- ¼ cup red onion, finely chopped
- ½ cup lemon juice
- 2-3 Tbsp of low-sodium tamari or soy sauce
- 1 serrano pepper, sliced (optional)
- Sesame seeds for topping
- Toasted corn tortillas for serving
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