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Cauliflower Ceviche




CAULIFLOWER: Cauliflower is an important part of the cruciferous vegetable group.  High in Vitamin C, it provides a boost to your immune system. Studies have linked cauliflower to cancer prevention especially bladder, breast, colon, prostate and ovarian cancer.  It also contains many antioxidants to help in detoxification.  


CUCUMBERS: Cucumbers are a valuable source of antioxidants, such as Vitamin C and beta-carotene. Recent preliminary cancer studies have shown special nutrients in cucumbers may actually prevent cancer cell development and survival.  

AVOCADOS: Although high in fat, the fat avocados contain is unusual and provides significant health benefits.  Avocados are one of the most anti-inflammatory foods, aiding in protection against many ailments from cancer and to arthritis. Avocados support heart health and help to regulate blood sugar levels.  Eating avocados actually helps absorb important nutrients in other foods, specifically two key antioxidants in the fight against cancer, beta-carotene and lycopene. 

Gluten-Free, Vegan

Serves about 6-8


1 head cauliflower, large, cut into small florets pieces (think

   the size of a piece of seafood in traditional ceviche)

1 small tomato, seeded and diced

1 medium cucumber, peeled, deseeded, diced

½ jalapeño pepper, seeds and ribs removed, minced

   (optional, to your taste)

½ cup white or yellow onion, finely chopped

2 tbsp cilantro, finely chopped (or amount to your taste)

zest from 1 lime

3 tbsp lime juice, fresh

1 avocado, diced (optional)


  1. Bring salted water to a boil in a large pot set to high heat.

  2. Drop cauliflower into the boiling water and cook for 2 minutes, until crisp tender.  

  3. Drain cauliflower and let cool.

  4. In a large bowl combine the cauliflower, tomato, cucumber, onion, serrano pepper, cilantro, and lime juice and mix well.

  5. Season with salt and pepper, and let marinate for 30 minutes or up to overnight. 

  6. Right before serving, add diced avocado (if using). Adjust seasoning and serve with chips or tostadas.

CHEF'S NOTES:  This recipe is a wonderful vegetarian version of the traditional seafood dish.  It not only make a great snacking appetizer, but pairs well on top of a salad for a lightened-up lunch.  

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