Cauliflower Ceviche recipe
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Ingredients
- 1 head cauliflower, finely chopped 1 cucumber, seeded and chopped ½ onion, chopped 1 large tomato, chopped ½ cup chopped fresh cilantro 4 serrano chile peppers, seeded and finely chopped 1 ½ cups spicy vegetable juice (such as V8®) 12 small Key limes, juiced 2 tablespoons chili powder, or to taste 1 tablespoon soy-based liquid seasoning (such as Maggi®) 1 teaspoon Worcestershire sauce salt to taste
Nutrition Info
- 127.8 caloriescarbohydrate: 30.7 gcholesterol: : -fat: 1.2 gfiber: 7.6 gprotein: 6.2 gsaturatedFat: 0.2 gservingSize: -sodium: 415.6 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Ceviche
Directions
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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.