Jason Stoner's Vegan Cauliflower Ceviche with Lime and Avocado Mousse

Jason Stoner's Vegan Cauliflower Ceviche with Lime and Avocado Mousse

This innovative and refreshing Cauliflower Ceviche reimagines the classic dish with a plant-based twist. Tender, slightly crunchy cauliflower florets are marinated in a zesty lime mixture with cilantro, jalapeño, and red onion, then served with a smooth, creamy avocado mousse that balances the acidity beautifully. A delightful, vibrant addition to any tapas menu. ~Jason Stoner

I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

• 1 small head of cauliflower
• ½ red onion, finely chopped
• 1 jalapeño, minced
• 4 large cloves garlic, minced
• 20 cherry tomatoes, minced
• ¼ cup cilantro, chopped
• Juice of 3 limes
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 avocado
• ¼ cup coconut cream
• Micro-greens, for garnish

Directions:

1. Blanch the cauliflower florets for 2 minutes and cool in an ice water bath. Once cool, chop into small pieces.
2. In a large bowl, combine cauliflower, red onion, jalapeño, garlic, cherry tomatoes, cilantro, lime juice, sugar, salt, and pepper. Mix well and refrigerate for at least 1 hour to allow flavors to meld.
3. In a blender, combine avocado and coconut cream. Blend until smooth and creamy. Season with salt and pepper.
4. To serve, spoon cauliflower ceviche onto a plate or into small serving dishes. Top with a dollop of avocado mousse and garnish with micro-greens.

Source:

Jason Floyd Stoner — Tapas Sunday Dinner, May 2023