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 with Lime and Avocado Mousse reimagines the classic ceviche dish with a plant-based twist. Tender, slightly crunchy cauliflower florets are marinated in a zesty lime juice mixture, and infused with flavors of cilantro, jalapeño, and red onion, creating a light and tangy appetizer. The accompanying smooth and creamy avocado mousse adds a luxurious touch, balancing the acidity of the "ceviche" with its rich, velvety texture. Beautifully presented in individual glasses or small bowls, this Cauliflower Ceviche with Lime and Avocado Mousse is a delightful, healthy, and 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
• 1/2 red onion, finely chopped
• 1 jalapeño, minced
• 4 large cloves garlic, minced
• 20 cherry tomatoes, minced
• 1/4 cup cilantro, chopped
• Juice of 3 limes
• 1 tsp sugar
• Salt and pepper, to taste
• 1 avocado
• 1/4 cup coconut cream
• Micro-greens, for garnish

Directions:

1. Blanch the cauliflower flowerets 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, in small serving dishes, or mold and flip onto a plate. Top with a dollop of avocado mousse and garnish with micro-greens.

Source:

Jason Floyd Stoner—Tapas May 2023 Sunday Dinner