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TEST KITCHEN APPROVED

Cauliflower Ceviche

Name: Cauliflower Ceviche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 cups
Ingredients: 1 medium head cauliflower, finely chopped; 1 cup ketchup; 1 cup orange juice; 3 medium tomatoes, chopped; 1 medium onion, finely chopped; 1/2 cup minced fresh cilantro; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 medium ripe avocados, peeled and cubed; Optional: Lemon wedges, tortilla chip scoops and hot pepper sauce

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Beatriz Barranco, El Paso, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2023

My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. —Beatriz Barranco, El Paso, Texas

Test Kitchen tips

Ceviche, pronounced suh-vee-chay, is usually made with fresh, raw seafood. This version cleverly uses cauliflower instead for a refreshing vegetarian treat.

This ceviche-style dish has a hint of sweetness. If you like things more savory, use tomato sauce instead of ketchup.

Spice it up with a minced jalapeno or chipotle pepper.

TEST KITCHEN APPROVED

Cauliflower Ceviche

Contest Winner

1 Reviews Add your review

Yield:8 cups

Prep:10 min

Cook:10 min

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Ingredients

1 medium head cauliflower, finely chopped
1 cup ketchup
1 cup orange juice
3 medium tomatoes, chopped
1 medium onion, finely chopped
1/2 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium ripe avocados, peeled and cubed
Optional: Lemon wedges, tortilla chip scoops and hot pepper sauce

Text Ingredients

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Directions

1
In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice.

2
In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour.
3
Stir in cubed avocado. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.