Roasted Cauliflower Ceviche with Chili Lime Salt

Clif Family Roasted Cauliflower Ceviche

From the Clif Family Kitchen
Recipe by Executive Chef John McConnell

Roasted Cauliflower Ceviche with Chili Lime Salt

September through November is peak cauliflower season. And as we are fervently holding onto the fading days of summer, this deliciously refreshing and unique twist on salsa is perfect for the transitioning season. Using our mild yet flavorful Organic Jimmy Nardello Farm Hot Sauce and Chili Lime Sea Salt from our friends at Jacobsen Salt Co. we know this dish will not last long in your household!

Servers 4-6

Ingredients
1 Head of Cauliflower
1 Tbsp Clif Family Napa Valley Extra Virgin Olive Oil
1 tsp kosher salt
5 Tbsp fresh lime juice (3-4 limes)
2 Tbsp Clif Family Napa Valley Jimmy Nardello Hot Sauce
6 Tbsp tomato, small dice
3 Tbsp cucumber, small dice
2 Tbsp red onion, small dice
2 Tbsp radish, small dice
1 Tbsp jalapeno, minced
1 Avocado, small dice
1/2 cup cilantro, chopped
1/4 tsp ground cumin seed
1 tsp Jacobsen Salt Co. Chili Lime Sea Salt
1 Tbsp Clif Family Napa Valley Extra Virgin Olive Oil

Method:
Preheat over to highest setting, 500F.

Remove the stem and leaves from the cauliflower and cut into smaller florets. Add the cut florets to a mixing bowl and season with olive oil and salt. Transfer to a parchment paper-lined baking tray and roast for 8-10 minutes until the cauliflower has a roasted appearance and is tender. Remove from the oven and allow to cool. Once cool, transfer to a food processor and pulse lightly until the cauliflower is small enough to resemble a chunky salsa. Transfer the chopped cauliflower to a mixing bowl and dress with lime juice and Clif Family Jimmy Nardello Hot Sauce. Let the cauliflower marinate while you finish the rest of the recipe.

Prepare the rest of the vegetables and add to the same bowl the cauliflower is in. Add cilantro, Jacobsen Salt Co. Chili Lime Salt, ground cumin and EVOO. Gently fold together and taste mixture. Adjust seasonings to taste. Transfer the “ceviche” to a serving bowl and pair alongside items fresh off the grill for a bright and flavorful addition to your meal.

Serve along with corn tortilla chips if desired.

Mangia,
Chef John