Cauliflower is nature's miracle vegetable. Lightly cooked cauliflower is the perfect stand-in for seafood in this ceviche. It's cooked in salted water so it softens just a bit and it's then tossed with lime juice, red onion, and kumquats. Served on a crispy corn tortilla, it strikes the perfect balance of crunchiness and soft, flavorful veggies.
Cauliflower Ceviche Tostadas [Vegan]
- 1 head cauliflower, tough stems removed and cut into small pieces
- 3 radishes, thinly sliced
- 3 kumquats, seeds removed and minced, plus a few extra sliced for garnish or lime/clementine juice, to taste
- 1 large jalapeño, sliced
- 1 large lime, zested and juiced
- 1 clementine, zested and juiced
- 1/2 large red onion, minced
- 1/4 cup minced cilantro
- 2 tablespoons olive oil
- 4-6 tostadas (store bought, or see notes on how to bake your own)
- Bring a large saucepan of heavily salted water to a boil. Add cauliflower and cook until tender, about 4-5 minutes. Drain and submerge in ice water to stop cooking. Drain again and pat dry with paper towels.
- Add cauliflower to a large bowl and add all remaining ingredients, except tostadas. Toss everything together and season with salt and pepper.
- Pile onto tostadas and garnish with a few thinly sliced kumquats, if desired.
Store-bought tostada shells (basically flat, crispy corn tortillas) can be found in the ethnic section of most grocery stores. But if you'd like to bake your own; heat oven to 350°F. Lay corn tortillas on a baking sheet and brush with a little oil on both sides. Sprinkle one side with salt and bake 10-15 minutes or until crispy, flipping tortillas halfway through.