Plant Based Cauliflower Ceviche: makes you realize you never needed fish in your ceviche to begin with. This recipe is full of flavor and very refreshing, I’d go as far as saying it’s the best.

It’s hot outside. I mean real hot. Like turn on the air conditioning in summertime hot. I wish I could go out, be with friends, and enjoy a nice cooling meal with a cold beer on the side. SINCE that is not possible I prearranged a dinner on my patio of plant based cauliflower ceviche and a pile of corn chips.

This is a recipe I’ve been holding on to for a while. I’ve never published it on Presley’s Pantry, but it has been served many times in my home for gatherings of sort. I love to watch the shocked expression when I tell people it’s fish-less. The little crumbles of cauliflower do an excellent job of imitating the texture of ceviche. Make it for the ones you find near and dear, and try and deal with this insane heat while staying safe at home.

If you are wondering where you can snag a set of the cute pig bowls… find them here at My Cajita!

Ingredients for Plant Based Cauliflower Ceviche:

• 10 limes (juiced)
• 1 head of cauliflower (remove from stems- just the curd)
• 3 jalapenos (diced)
• 1 cup cilantro
• 1 red onion (diced)
• 1/3 cup olive oil + 1 tablespoon
• 1/2 hot house cucumber (diced)
• 2 tablespoons Pico Pica
• 1 teaspoon garlic powder
• 1 tablespoon salt + 1 teaspoon
• 1/2 cup orange juice
• 1 teaspoon chile flakes
• 1/2 teaspoon oregano
• 3 Avocados (diced)
• 1/2 teaspoon black pepper
• 2 cups of tomato (diced)

Directions:

1. Start by juicing all the limes in a big bowl. Discard seeds if any fall into the juice.
2. How you cut the cauliflower makes all the difference in the world of how this recipe will taste. I believe if you buy it already riced or cut it loses it’s texture and doesn’t quite work. This is the most important part of the recipe. I cut all the stem away for the curd (tree-like top), then with my fingers, I break the curd up into segments to get small bits. This takes time, but is well worth it.
3. Once all the cauliflower is in the bowl, I add all the other ingredients. Mix well and place in the fridge to get super cold for a minimum of 2 hours or ideally over night.
4. Serve with corn chips!
5. Enjoy!

Looking for other things to eat in this heat? Try my grilled calabacita tacos!

Roasted Asparagus, Garlic Mashed Potatoes w/ Mushroom Gravy, and Onion Zucchini Pepper Cakes.

The first time I had a three layer banana pecan cake was at my Uncle Luke and his bride Vita’s wedding. I was a little girl under the age of ten and had never tasted anything so fine. Having banana cake at a wedding wasn’t a popular thing to do in those days. I distinctively remember instantly falling in love with the taste of banana cake and wondering WHEN I would have this enchanting taste in my life again?

This vegetarian muffuletta is all you’ll need to SCORE big with your friends and family this Super Bowl Sunday!! I used my own homemade sourdough bread, but as a time saver you can buy a loaf at your favorite bakery. I also made the most tasty olive salad to enclose my sandwich fillings. I say feel free to stack up your sandwich with whatever your heart desires. I listed the ingredients I used below.

We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.

I am proud to partner with Cacique® on this sponsored post. All opinions and recipe are 100% my own.

Are you the type that loves to put together a little gathering all in the name of TACOS? I am!!

Or as I like to call them Taco Party night. I can celebrate tacos any night of the week ending in Y, and I got the perfect one for you. Grilled Calabacita Tacos are the easiest to prepare. Grilled zucchini halves are stuffed with Cacique Queso Fresco, which is milky, fresh and salty, with a crumbly and creamy texture. Then, they’re placed in a corn tortilla, topped with a corn, tomato, onion and roasted jalapeno relish and drizzled in Cacique Cilantro Lime Sour Cream. Do I have your attention yet? Give these delicious tacos a try while the warm weather lasts… you won’t be disappointed!

I’m kinda obsessed with my mole fries right now, not kinda… totally obsessed. I can’t help it. It’s my most recent love letter to my man. He loves my homemade mole, but is a fry guy and the combination makes him swoon. My obsession comes from the assembly of the plate and putting it together, plus I just love mole fries.