Cauliflower Vegan Aguachile
If you want to try a new spin on the traditional aguachile recipe, I recommend using cauliflower instead of seafood. This vegetarian alternative is just as delicious and offers a unique flavor that will impress your taste buds. Give it a try and see for yourself!
6 people
Calories: 93kcal
Ingredients
Instructions
- Cut the cauliflower head into tiny pieces and place them in a large bowl. Set aside.
- Add the lemon juice, salt, half of a cucumber, cilantro, garlic clove, and serrano chile in the blender container. Blend the ingredients for three minutes, then pour the mixture over the cauliflower florets. Taste and adjust for seasoning if necessary.
- Next, cube the other half of the cucumber into small pieces and add them to the cauliflower. Stir well, and then add the red onion slices and avocado pieces.
- You can serve this dish with corn tortillas, tostadas, or chips.
Notes
- Depending on your desired spiciness, add more or less serrano pepper.
- For this recipe, you'll need a medium-sized cauliflower. The cauliflower stem and all the other bits can be saved to make soup or cauliflower rice. For this recipe, you only need the florets.
- Cucumbers. If it is not organic, I like to use English or Turkish cucumbers, as they have fewer seeds in this recipe.
- Cilantro: make sure your cilantro is fresh, and you can use the stems without a problem; they give a lot of flavor.
- Chile serrano. The sauce has serrano peppers, but if you want a less spicy dish, use jalapeño peppers. If you want it super spicy, add habanero peppers. If you only want the flavor of the chilies but not so hot, remove the seeds and veins before putting the chili in the blender.
Nutrition
Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 558mg | Fiber: 5g | Sugar: 4g | Vitamin A: 184IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 1mg