Vegetarian Cauliflower Ceviche Tostadas

Average rating of 4/5. (3 Ratings)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.
Cauliflower Ceviche Tostadas
What's your Take?
Prep Time 20 minutes

It's the new year and it's time to get those resolutions in gear.  One of the most popular resolutions made when the year begins is eating more vegetables.  By seasoning with flavorful spices and citrus juices, you can turn a colorful salad into a satisfying meatless meal.  Similar to fish ceviche, this delicious salad is spicy, tangy and crunchy.  My favorite way to enjoy it is on top of baked tostadas or wrapped inside a warm corn tortilla in a taco.  Omit the diced Serrano chili for a mild version your kids will love.

What you'll need

  • 4 cups spinach, rinsed
  • 1 large tomato, chopped
  • 2 cups cauliflower florets, chopped
  • 1 cup cucumber, chopped
  • 1 large mango, chopped
  • 1/2 onion, chopped
  • 5 cilantro sprigs, chopped
  • 2 limes, juiced
  • 1 large Serrano chili, finely diced
  • salt and pepper to taste
  • 4 tostadas

How to make it

  1. In a medium bowl, toss all vegetables, mango, cilantro, lime juice, salt and pepper until well combined.


  2. Refrigerate for half an hour.


  3. To serve, scoop 3-4 tablespoons onto tostadas and serve.

    Read more of Ericka's blog at Nibbles and Feasts!
    Follow Ericka on Facebook , TwitterInstagram and Pinterest!

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.
Most Popular on Facebook