A friend of my husband's passed on her recipe for a Ceviche made with cauliflower. It is delicious on top of a tostada served with Adolfo's Mexican-style rice and refried beans.
Cauliflower Ceviche Tostadas
Ingredients
- 1 head of cauliflower, broken into large chunks for cooking
- juice of 2-3 limes, to taste
- 1 can of chipotle in adobo or chipotle sauce, or to taste
- 1/2 large onion, diced
- 3 roma tomatoes, seeded and diced
- 1/3 C cilantro, chopped
- salt & pepper to taste
- Tostadas
- Sour cream
Directions
- Fill a large stockpot with water (enough to boil cauliflower). Bring water to a boil, salt and add cauliflower. Cook 3-4 minutes until just cooked, but not soft (al dente). Drain.
- Chop cauliflower into small pieces. NOTE: I didn't chop them small enough this time around, which is why the pic above shows larger chunks. It's better in small pieces.
- Put cauliflower in a flat baking dish. Cover generously with lime juice.
- If using a can of chipotle in adobo, chop desired amount of chipotle peppers (or blend it, which is what I did). Add the chipotle and all adobo sauce to the cauliflower. Let sit while preparing the diced ingredients. If using chipotle sauce, add desired amount.
- Toss cauliflower mix with onion, tomatoes and cilantro. Taste it! Add chipotle, salt and pepper to taste. In my opinion, I like it a little spicier because the sour cream will kill some spice. I actually use the whole can of chipotle peppers. :)
- Serve ceviche on top of tostadas covered with a spread of sour cream. It pairs good with beans and rice on the side.
Side of Refried Beans
Ingredients
- 2 cans of refried beans (or one large one)
- Cholula hot sauce
- Heat beans in saucepan over a medium-high heat. Season with Cohlula to taste.
I'd include Adolfo's Mexican Rice recipe, but he's not willing to share! Stinker. But that is ok. Everyone is entitled to their own special secret recipe. Mr. Krabs has one (the Krabby Patty!). Adolfo can have one too. :)
Thanks for reading!
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