Cauliflower Ceviche

Bring a large pot of salted water to boil. Break up the large cauliflower florets into small pieces. Add the cauliflower pieces into the pot of boiling water and blanch them for 5-6 minutes. The cauliflower should begin to soften but should not be completely cooked.

When it’s done drain the water and immediately move the cauliflower to an ice bath to stop the cooking. Allow cauliflower to cool in the ice bath.

Drain off the ice and chop the cauliflower florets into small pieces. I started out chopping but ended up just breaking apart the larger pieces.

In a glass bowl, combine the small cauliflower pieces with the lime juice. Refrigerate for at least two hours. The cauliflower will absorb some of the lime juice as it marinates. Stir occasionally.

Combine the marinated cauliflower with the tomato, roasted peppers, onion and cilantro and season with salt to taste. Serve with tortilla chips, corn tostadas, etc.

Adapted from Clandestino Dining.

Cassie’s Notes:
Chef Efrain used Serrano chiles and plum tomatoes. I couldn’t get Serrano chiles at my farmer’s market so I subbed poblanos, and already had Roma tomatoes on hand. I say go with whatever you can easily access locally!

To roast the poblano peppers: preheat broiler. Place the poblano peppers on a baking sheet and place them under the broiler. Broil until the skin is blistered and charred, rotating with tongs as necessary. They should be completely charred in about 20 minutes. Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap. Let them sit and sweat for about 20 minutes, the skins will begin to pull away from the flesh of the peppers. Remove the charred skins, open the peppers and discard the seeds and roughly chop the flesh.