Cauliflower Mushroom Ceviche

Did you know that you can use the same technique used for ceviche to prepare vegetables? In this recipe, vinegar essentially “cooks” cauliflower, mushrooms and onion. Great for a quick veggie side with dinner.

Serves 6


  • 1 head of cauliflower, core removed and sliced thinly
  • 2 cups crimini mushrooms, stem removed and sliced thinly
  • 1 red onion, sliced thinly
  • 1 – 2 tablespoons red chili flakes
  • 1/2 cup red wine vinegar
  • 2 tablespoons olive oil
  • salt & pepper


  1. Combine cauliflower, mushrooms and onions in a bowl and pour vinegar over the top.
  2. Toss and set aside for 20+ minutes.
  3. Add chili flakes and olive oil and season with salt & pepper before serving.

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One comment

  • January 5, 2013 - 5:29 am | Permalink

    Everyone else has moved over to what Spry terms “the French method” (“more complicated, produces the best results”) of boiling the individual florets, although not for the quarter of an hour that was apparently popular in the 1950s. The exact timing depends on the size of your florets, but I find Nigel Slater’s three to four minutes in Tender more successful than Jamie Oliver’s five in Ministry of Food: although cauliflower cheese al dente is an abomination waiting to happen, it’s important they retain a bit of bite at this point if they’re not to collapse into the sauce in the oven.

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