Cauliflower Ceviche

• 1 medium head cauliflower, finely chopped
• 1 cup ketchup
• 1 cup orange juice
• 3 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium ripe avocados, peeled and cubed
• Lemon wedges, tortilla chip scoops and hot pepper sauce, optional

1. In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice.
2. In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour.
3. Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.

head cauliflower, ketchup, orange juice, tomatoes, onion, fresh cilantro, salt, pepper, avocados, lemon wedges

Taken from www.tasteofhome.com/recipes/cauliflower-ceviche/ (may not work)