Today's dish is really simple: Cauliflower Ceviche. We enjoyed this last night, but are having the remains for lunch today as part of a salad. Here's how to do this one:
1 pound bag of cauliflower, thawed and chopped up (yes, you can start with fresh and blanch it, but I like the no waste, no fuss of frozen).
1-2 seeded chopped jalapeño peppers (or whatever pepper you prefer)
2 cloves minced garlic
3 roma tomatoes, chopped
1/2 finely minced onion (red is great but yellow is what's in the picture above)
2 limes, juiced
1 bunch of cilantro or parsley minced
salt, pepper, cumin, and chili powder to taste. I use a lot of cumin. I also put in a bit of hot smoked paprika
Stir it all together, taste it and add more spices if you want. This is also great with avocado thrown in or sweet bell pepper added. Serve with your chip of choice. Also great on a saltine.
Below is a picture of salad made with the leftovers. On our New Years Day menu is Crescent Dragonwagon's New South Falafel made with cornbread crumbs, black eyed peas, greens, and rice. It's in the Passionate Vegetarian, and the recipe doesn't seem to be available online, so I'm not going to share the recipe, but will share pictures tomorrow. I'll be doing one day a week where I cook someone else's recipe and do some book review type post, and that'll be the first one!
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.