Alberto of Conscious Comida made this flavorful ceviche de coliflor for Luz's Decolonize Your Diet class at Cal State East Bay. The students loved it.  Luz notes, "His came out so much better than mine because he used the food processor to get the cauliflower to a really fine mince. You can use a good knife and skill to achieve the same effect!"

 

Alberto's blog post features recipe, detailed directions, and photographs so you can replicate his delicious "vegan ceviche."