CAULIFLOWER CEVICHE
This delightful dish consists of two main components: pickled cauliflower and fresh pico de gallo, each contributing unique flavors and textures. The pickling process infuses the cauliflower with a tangy, savory essence while the pico de gallo adds freshness and brightness. Enjoy this as a refreshing appetizer or a unique side dish.
Servings: 7 servings
Ingredients
For pickled cauliflower
- ½ large cauliflower
- 4 ounces olive oil
- 10 garlic cloves peeled
- ½ medium white onion diced
- 1 red bell pepper diced
- 3 bay leaves
- 3 sprigs of thyme
- 3 cloves
- ½ tablespoon oregano
- ½ teaspoon whole black pepper
- Salt to taste
- 8 ounces white vinegar
- 24 ounces water
For fresh pico de gallo
- 3 heirloom tomatoes diced
- 1 small red onion finely chopped
- 2 serrano chiles finely chopped (adjust for spice preference)
- Juice of 2 limes
- ½ bunch cilantro chopped
- Salt and pepper to taste
- Avocado for garnish
- Corn chips or tostadas for serving
Instructions
For pickled cauliflower
- Remove leaves and stem from cauliflower, cut into bite-sized florets, and set aside. In large pot, heat olive oil over medium heat. Add garlic cloves and sauté until they turn golden and fragrant, about 2 or 3 minutes. Stir in onion and peppers, cooking for an additional 5 minutes until they soften and become aromatic. Add remaining spices, vinegar, and water, then bring to a boil. Add cauliflower florets to the boiling mixture. Cook for 1 minute, ensuring the cauliflower is tender but still crisp.
- Remove from heat and allow to cool. Once cooled, pour mixture into a container and refrigerate for at least 24 hours to allow the flavors to meld.
For fresh pico de gallo
- In a large bowl, combine tomatoes, onion, and chiles. Add lime juice and cilantro, then season with salt and pepper to taste. Mix well to combine all the flavors.
To assemble ceviche
- After pickled cauliflower has cooled and marinated for at least 24 hours, drain the liquid and discard the spices and bay leaves. Mix the pickled cauliflower with the pico de gallo in a large bowl.
- To serve, top with sliced avocado and present it alongside corn chips or tostadas for a delightful crunch.
