Name: Cauliflower Ceviche Tostada with Mango Pico
Prep time: 6 h 30 min
Cook time: 10 min
Total time: 6 h 40 min
Yield: 2-4
Ingredients: 1 Siete Almond Flour Tortillas Siete Grain Free Almond Tortillas; 1 Head Cauliflower, cut into small (bite-size) florets; 1 Jalapeño, stem and seeds removed, minced; 1 can Coconut Milk, full fat; 6 Limes, juiced; Salt and Pepper; Toasted Sesame seeds for garnish; 2 Tomatoes, small diced; ¼ Red Onion, small diced; 2 Ripe Mangoes, small diced; 3 tbsp Minced Cilantro; ½ Jalapeño, minced; 2 Limes, juiced; Salt and Pepper

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Ingredients

1 Siete Almond Flour Tortillas Siete Grain Free Almond Tortillas
1 Head Cauliflower, cut into small (bite-size) florets
1 Jalapeño, stem and seeds removed, minced
1 can Coconut Milk, full fat
6 Limes, juiced
Salt and Pepper
Toasted Sesame seeds for garnish

Mango Pico

2 Tomatoes, small diced
¼ Red Onion, small diced
2 Ripe Mangoes, small diced
3 tbsp Minced Cilantro
½ Jalapeño, minced
2 Limes, juiced
Salt and Pepper

dairy free gluten free grain free soy free tortillas vegan vegetarian

Prep Time:

390 minutes

Cook Time:

10 minutes

Servings

2-4

Rated 3.5 stars by 2 users

There's nothing we love more (other than family, of course) than a simple and inclusive recipe. Ceviche is typically prepared with raw fish and citrus juice, but we decided to use a versatile veggie (hint: it rhymes with baulipower) to top off this crispy tostada. Best part? We also included a little sweet and tangy mango! (Is it just us, or all the sudden, do you feel like doing a little tango?)

Ingredients

1 Siete Almond Flour Tortillas Siete Grain Free Almond Tortillas
1 Head Cauliflower, cut into small (bite-size) florets
1 Jalapeño, stem and seeds removed, minced
1 can Coconut Milk, full fat
6 Limes, juiced
Salt and Pepper
Toasted Sesame seeds for garnish

Mango Pico

2 Tomatoes, small diced
¼ Red Onion, small diced
2 Ripe Mangoes, small diced
3 tbsp Minced Cilantro
½ Jalapeño, minced
2 Limes, juiced
Salt and Pepper

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Ingredients

1 Siete Almond Flour Tortillas Siete Grain Free Almond Tortillas
1 Head Cauliflower, cut into small (bite-size) florets
1 Jalapeño, stem and seeds removed, minced
1 can Coconut Milk, full fat
6 Limes, juiced
Salt and Pepper
Toasted Sesame seeds for garnish

Mango Pico

2 Tomatoes, small diced
¼ Red Onion, small diced
2 Ripe Mangoes, small diced
3 tbsp Minced Cilantro
½ Jalapeño, minced
2 Limes, juiced
Salt and Pepper

Directions

Preheat oven to 350ºF

On a baking pan, place almond flour tortillas flat and bake off for 10 -15 mins or until crisp

Let them cool to room temperature

Bring a medium pot of water to a boil

Add salt and cauliflower and boil for 3 mins

Shock cauliflower in ice water

Remove from ice water and coat cauliflower in lime juice, coconut milk, and minced jalapeño, and a pinch of salt and pepper

Cover and refrigerate for 4-5 hour, making sure to mix cauliflower so it stays coated with lime/ coconut liquid

For mango pico: Combine all ingredients and season with salt and pepper

Refrigerate until ready to use

Use a slotted spoon to place some cauliflower on crispy almond tostada

Top with pico and toasted sesame seeds

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Cauliflower Ceviche Tostada with Mango Pico

Ingredients

Mango Pico

Prep Time:

Cook Time:

Servings

Ingredients

Mango Pico

Ingredients

Mango Pico

Directions

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