• 1/2 - 1 head cauliflower, depending on size, broken and chopped into bite size pieces

• 1 bell pepper, red, yellow, or orange, diced

• 1/2 cup red onion, diced

• jalapeno, diced, to taste

• 1/2 cup lime juice

• 2 teaspoons olive oil

• 1/4 cup cilantro, chopped

• 1 avocado, diced (optional)

1. Wash the produce. Optional: Blanch the cauliflower for a softer texture – heat a large pot of water over medium high heat and let it come to a gentle boil. Add the chopped cauliflower and cook for 3-5 minutes until desired consistency. Drain and rinse under cold water. 

2. Combine cauliflower, bell pepper, cucumber, red onion, and jalapeño in a bowl. Add lime juice, olive oil, and cilantro. Add salt to taste. 

Cover and refrigerate to allow flavors to marinate. Cauliflower Ceviche is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.