Cauliflower Ceviche Tostada
This Cauliflower Ceviche Tostada recipe from The Whole Smiths is simple, delicious and healthy. The cauliflower ceviche is just as delicious served alone as it is tostada style.
Servings: 6 people
Ingredients
- ½ cup lime juice
- 2 teaspoons olive oil
- 2 teaspoons salt
- 1 teaspoon agave
- ⅛ teaspoon black pepper
- 1 head cauliflower broken into bite sized pieces (4 cups of cauli rice will work too)
- 1 red bell pepper chopped
- 1 avocado diced (optional)
- ⅓ cucumber deseeded and chopped
- ¼ red onion chopped (about ½ cup)
- ¼ cup chopped cilantro
- 10 corn tortillas your favorite grain-free tortilla will work as well
- 2 teaspoons avocado oil for frying
Instructions
- Whisk the lime juice, olive oil, salt, agave and black pepper together in a large bowl.
- Add the cauliflower, bell pepper, cucumber, onion, and cilantro to the large bowl with the lime juice and stir to combine and coat well.
- Additional salt to taste if desired.
- Cover and store refrigerated for 4 hours.
- Heat a pan over medium heat. Once the pan is hot, add about 2 teaspoons of avocado oil. When the oil is hot, fry the corn tortillas on each side for about 1 to 2 minutes until lightly crisped. Blot excess oil with paper town once it's done.
- Spoon the cauliflower ceviche mix onto the tortilla and enjoy!