A twist on both ceviche—and cauliflower
The Natural Gourmet Institute, pioneers in the realm of vegan cuisine and substitutions, suggested on Issue 4's bookmark an intriguing take on ceviche—substitute cauliflower for fish. We love it as a refreshing side dish, but you can just as well serve it with tortilla chips as an appetizer.
½ medium cauliflower, sliced into two pieces through the stem
Zest and juice of 2 limes
2 tablespoons rosé or white wine
1 serrano chili, seeded if desired, and minced, or 1/4 teaspoon crushed red pepper flakes
½ teaspoon salt
3 to 4 tablespoons olive oil
1 small or ½ medium red onion, sliced into paper-thin strips (see above)
Fresh herbs for garnish: cilantro, dill, fennel fronds
Flaky finishing salt
Freshly ground black pepper
Bring 1 inch of water to boil in a wide saucepan or stock pot. Add the two large cauliflower pieces and steam, covered, until just knife-tender, about 10 minutes. Drain and cool completely, then cut into about ½-inch chunks (see above).
In a shallow serving dish or pie plate, stir together the lime zest and juice, wine, salt, and serrano. Add the cauliflower, 3 tablespoons olive oil, and several grinds of pepper. Stir to coat. Taste, adding more salt and olive oil as needed to balance the acid. If you have time, chill the cauliflower for a few hours, which allows the flavors to meld.
Just before serving, add the red onion, herbs, and flaky salt.
Recipe by Lukas Volger | Photos by Steve Viksjo
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who help make Jarry magazine possible.
Related Eating and Reading:
Check your bookmark—inserted inside printed copies of Issue 4—for other vegan and healthy substitutions courtesy Natural Gourmet Institute.