Cauliflower Aguachile by Joseph 🌱 (Vegan & Gluten-Free) | Recipes in the Quarantine












If you thought Mexican food couldn't be vegan- think again! Good Mexican cooking: lots of chile (except for the one Mexican who doesn’t like spice πŸ˜‚. πŸ‡²πŸ‡½ He/she can always be found!). Thank you @foodbyjoseph for this awesome recipe that’s vegan and gluten-free.


Usually made with shrimp, this aguachile is made with cauliflower instead. Joseph has tried and tested this recipe catering and serving Los Angeles foodies. When he found vegans were looking to enjoy some Mexican food too, he created this recipe to serve them. This is a spicy dish that is best served with chips or on tostadas either with crema or avocado to cut the heat. If you are looking for a new way to eat your vegetables and like a kick of heat try this!


"Aguachile" literally meaning chile water is typically used to prepare shrimp. But, it is delicious with cauliflower and has a meaty texture to it, to please all your non-vegan friends. You'll find this recipe is bright tasting, spicy, and colorful. Perfect for the summer!

Cauliflower Aguachile (Vegan & Gluten-free)

Ingredients(for 6-8):


  • 1 head cauliflower, cut into wedges
  • 2 large cucumbers, peeled and diced, seeds removed
  • ⅛-¼ red onion, minced
  • 5-15 limes, juiced
  • 3 serrano chiles, minced
  • 2 jalapeΓ±o chiles, minced
  • 1 habanero chile, minced (optional)
  • Cilantro, to taste
  • Salt to taste

Directions: 

1. Bring a large pot of water to boil. Then, place the cauliflower wedges in the boiling water for 4 minutes. Have an ice bath ready. After 4 minutes, plunge the cauliflower in the ice water to cool quickly. The cauliflower will still be crunchy, but not raw tasting. The lime juice will further "cook" or "pickle" it.

2. Chop up the cauliflower into small pieces.

3. Mix in all the remaining ingredients. Start with just a little chile, taste and add more. Remember this: You can never take away, but you can add. Although, for salt, you can use a pretty generous amount like 1 tsp or more.

4. After you are happy with the flavor, now you have to let it sit for a couple hours in the fridge. Try to mix it every half hour or so. You will see the cauliflower starts to "pickle" and turn translucent. This is when the flavor is at its best. The flavor has penetrated the cauliflower and it softens a bit.

5. After a couple hours, you can enjoy it. Serve with tostadas or chips and top with crema or avocado to cut the heat a bit.


















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Good Mexican cooking: lots of chile (except for the one Mexican who doesn’t like spice πŸ˜‚. πŸ‡²πŸ‡½ He/she can always be found!). Thank you @foodbyjoseph for this awesome recipe that’s #vegan and #glutenfree. Usually made with shrimp, this aguachile is made with Cauliflower instead. Joseph has tried and tested this recipe catering and serving Los Angeles foodies. When he found vegans were looking to enjoy some Mexican food too, he created this recipe to serve them. This is a spicy dish that is best served with chips or on tostadas either with crema or avocado to cut the heat. If you are looking for a new way to eat your vegetables and like a kick of heat try this! Recipe up on simplecookingcookingshow.com . #cauliflower #vegetarian #mexicanfood #mexican #aguachiles #chile #habanero #cilantro #tostadas #vegano #recetavegana #cheflife #chef #veganized #losangeles @latimesfood #streetfood @silverlakelosangeles #keto #ketorecipes #ketoweightloss #bluezones
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