Cauliflower Ceviche

Cauliflower Ceviche

1 head of cauliflower rinsed and cut into florets, (optional use white, purple and green)

½ red onion, diced

3 tomatoes seeds removed and diced 1 jalapeño finely diced

2 scallions diced

4 tablespoon fresh cilantro chopped

1 juice from one lime

2 Tbsp OT mango balsamic

2 Tbsp OT lime olive oil

1 tsp OT Brazil Blend

salt and pepper to taste

tortilla chips

Put water to a large stock pot that would cover the cauliflower and bring to a boil.  Add cauliflower florets and cook for 5 minutes.

Drain cauliflower in a colander, then transfer to a bowl of iced water to stop the cooking process.  Drain again.  

Chop the cauliflower into smaller pieces and then add the rest of the diced vegetables. Chop the cilantro and toss with the vegetables.