"This vegan “ceviche” is a little bit tangy and a little sweet – you’ll never guess it’s made with cauliflower!"
Cauliflower Ceviche Tostada with Mango Pico
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- Siete Grain Free Almond Tortillas
- 1 head cauliflower, cut into bite-sized pieces
- 1 jalapeno, seeded and chopped
- 1 can full-fat sour cream coconut milk
- 6 limes, juiced
- salt and pepper
- sesame seed, toasted
ingredients
for mango pico
- 2 tomatoes, diced
- 1/4 red onion, diced
- 2 ripe mangoes, diced
- 3 tbsp minced cilantro
- 1/2 jalapeno, minced
- 2 limes, juiced
- salt and pepper
Method
Step 1
Preheat oven to 350°F/180°C.
Step 2
Place the tortillas on a baking tray and bake off for 10 -15 mins or until crisp. Let them cool to room temperature.
Step 3
Bring a medium pot of water to a boil. Add salt and cauliflower and boil for 3 mins. Shock cauliflower in ice water.
Step 4
Remove from ice water and coat cauliflower in lime juice, coconut milk, minced jalapeño, and a pinch of salt and pepper.
Step 5
Cover and refrigerate for 4-5 hours, making sure to mix cauliflower so it stays coated with lime/ coconut liquid.
Step 6
For mango pico: Combine all ingredients and season with salt and pepper. Refrigerate until ready to use.
Step 7
Use a slotted spoon to place some cauliflower on crispy tostada (baked tortillas). Top with pico and toasted sesame seeds.