1 Cauliflower cut in small florets
1/2 purple onion
3 cucumbers
1 bunch of cilantro (reserve 2-3 sprigs for garnish)
1/2 cup of lime juice
1 Serrano Chile (fresh, frozen or canned), can be substituted for Jalapeño Chile
1 clove of garlic
1/2 teaspoon salt
Diced avocado, lime and corn tostadas for serving
1. blanch the cauliflower in boiling water with a teaspoon of salt for 3 minutes. Strain and leave to cool at room temperature.
2. Cut the red onion into fine julienne strips and soak in ice water for 20 minutes.
3. Blend two peeled and seeded cucumbers with the cilantro, lime juice, serrano chile, garlic and salt until smooth.
4. Place the cauliflower in a shallow bowl, add the previous mixture and stir well so that the whole cauliflower is well soaked. Cover with plastic wrap and let sit ideally for two hours or at least 30 minutes. Now dice the remaining cucumber.
5. before serving, mix the diced cucumber and red onion into the marinated cauliflower.
6. Finally, garnish with diced avocado and fresh cilantro, serve on corn tostadas, sprinkle with more lime juice and enjoy.
