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Cauliflower "Ceviche"


  • Yield: 4 cups 1x

Description

This salad is wonderful when served on a tostada shell spread with hummus.
You can also top it with avocado chunks.


Ingredients

Scale

Dressing

  • 1/4 tsp salt
  • 2 juice of limes
  • to taste ground black pepper
  • 1/2 tsp cumin
  • 1/2 cup cilantro (chopped)
  • 1 small jalapeño (finely diced. OPTIONAL)

Salad

  • 1 medium cauliflower
  • 1/4 medium onion (finely diced)
  • 1-2 medium tomatoes (finely diced)
  • 1 medium carrot (finely diced)

Instructions

Dressing

  1. In small measuring cup or bowl, mix the ingredients thoroughly. If needed, add a touch of olive oil or vinegar

Cauliflower

  1. Cut the cauliflower into florets and steam for 2 minutes (do not cook until soft.)
  2. Remove and shock in cold water.
  3. Once cooled, remove and finely dice.

Salad

  1. Place cauliflower in a medium bowl and add onion, carrot and tomatoes.
  2. Pour dressing over vegetables and mix well.
  3. Cover and refrigerate for at least 2 hour.
  4. Allow to come to room temperature for serving.
  5. Serving suggestion: Serve on tostada shell smeared with hummus.

Notes

Source: Mary Starr

  • Category: Main Dish, Side Dish
  • Cuisine: American, Mexican/South American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 33
  • Fat: 0.33 g
  • Carbohydrates: 7.16 g
  • Protein: 1.93 g
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