1 medium cucumber, peeled and chopped
3 to 4 green onions, finely chopped, or ½ cup finely chopped red onion
1 jalapeño, finely chopped or ¼ cup red salsa
2 lemons or limes, squeezed for juice (about 1/3 cup)
1 small (or ½ medium) head of cauliflower, cut or broken into large florets
3 medium tomatoes, chopped
1 to 2 teaspoons garlic powder or 6 cloves garlic, minced
1 cup chopped cilantro
¾ teaspoon salt
1 avocado, chopped (optional)
- Wash hands with soap and water.
- In a large bowl, stir together the cucumber, onion, jalapeño and lemon or lime juice. Set aside for 5 minutes.
- Bring 6 cups of water to a boil in a medium saucepan. Place the cauliflower in the boiling water for 2 minutes to make it a little tender. To do this in the microwave, put the cauliflower and 1 Tablespoon water in a microwave-safe dish with a cover and cook on HIGH for about 2 minutes.
- Drain and rinse the cauliflower in ice-cold water. Chop into small pieces and add to the bowl of other vegetables.
- Add the rest of the ingredients, except the avocado. Stir to mix well.
- Add the avocado just before serving, if desired.
- Refrigerate leftovers within 2 hours.
- Try basil or dill (dry or fresh) instead of cilantro. Use ¼ to 1/3 cup of dried herbs because they are more concentrated in flavor.
- Add more color with yellow or purple cauliflower.
- Serve with tostadas, tortilla chips or crackers.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.