Cauliflower has recently gained a lot of steam, and with good reason – it’s versatile and absolutely packed with nutrients.
This cruciferous vegetable is also a good source of choline, which is crucial for brain development and not found in many other foods. It’s perhaps most well-known as a weight-loss-friendly food because it’s primarily water and very high in fiber.
State of Confusion's Vegan Ceviche
Course: AppetizerCuisine: Peruvian6 ½
cups6+
hoursIngredients
- 4 lbs.
cauliflower florets, blanched and chopped into small ¼-inch pieces
- 2 lbs.
shiitake mushrooms, stemmed and chopped into ¼-inch pieces
- 1 cup
fresh lemon juice
- 2 cups
fresh lime juice
- 4 tsp.
sea salt
- 46 oz.
tomato juice
- ¼ cup
tomato paste
- 4 cups
pico de gallo (use your favorite store-bought variety)
- ¼ cup
white miso paste
- Optional toppings:
Avocado, sliced
Fresh cilantro
Confusion Seasoning (can be purchased at State of Confusion)
Lemon, sliced
Directions
Place cauliflower, mushrooms, lemon juice, lime juice, and salt into a non-reactive bowl (such as stainless steel, ceramic, or glass). Mix until well combined.
Place mixture into the refrigerator for a minimum of 4 hours. For best results, refrigerate overnight.
Strain vegetables and discard citrus blend. Place tomato juice, tomato paste, pico de gallo, and miso paste into a mixing bowl and whisk until smooth.
Add vegetables and mix until incorporated. Refrigerate for an additional 2 hours.
Top with fresh avocado, cilantro, lemon slices, and Confusion Seasoning, and serve with tortillas or tortilla chips.
"This is a light and refreshing ceviche; it is versatile for vegetarians and vegans alike. Ceviche is historically rich in antioxidants. Cauliflower has high levels of vitamins C and K and is fat- and cholesterol-free. Shiitake mushrooms help to boost white blood cells and support immunity as well as protect against cell damage."
