Veggie Ceviche with Almond Cauliflower Pilaf

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  • 23 cups cauliflower florets, most of the stem removed
  • 1 lime, juiced
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup raw pumpkin seeds plus extra for garnish
  • a handful of chopped almonds
  • .5 teaspoon chipotle powder
  • salt and pepper to taste
  • 2 sprigs of mint, minced
  • 1/2 zucchini, peeled and diced
  • 1 carrot, peeled and diced
  • 2 radishes, thinly sliced
  • 1 cup corn kernels
  • 1 small red bell pepper, julienned
  • 1 small shallot, thinly sliced
  • 3 limes, juiced
  • 2 teaspoons dijon mustard
  • 2 teaspoons raw agave nectar
  • 1.5 tablespoon extra virgin olive oil
  • 23 sprigs basil and cilantro, leaves finely chopped


  1. prepare the pilaf by chopping the cauliflower until it resembles rice, transfer to a medium bowl and add pumpkin seeds, almonds, juice of 1 lime, olive oil, .5 teaspoon chipotle powder, salt and pepper. stir to combine and set aside while you prepare the ceviche.
  2. for the ceviche, place all the chopped veggies in a large bowl.
  3. pour the lime juice on top, add the mustard and agave. toss with your hands to combine. allow to sit for about 10 minutes, tossing it up here and there.
  4. after about 10 minutes, drain most of the juice, reserving about 1-2 tablespoons. toss the remaining veggies and lime juice with the olive oil and season to taste.
  5. to serve: divide pilaf between two plates, divide the ceviche on top. garnish with chopped basil and cilantro