1 medium head of cauliflower, finely chopped
1 c ketchup
1 c oj
3 medium tomatoes, chopped
1 medium onion, finely chopped
12 c cilantro, minced
1/4 t each, salt & pepper
3 avocados, peeled & cubed
optional for serving: lemon wedges, tortilla chips, scoops and hot pepper flakes
1 Bring 1 c water to boil in a large skillet. Add cauliflower, cook uncovered until crisp tender (5-8 min). Remove, drain and pat dry.
2. Mix ketchup and oj.
3. In bowl, combine cauliflower, tomatoes and onion.
4. Add ketchup mixture, cilantro, and s&p. Toss to coat.
5. Refrigerate, covered for at least 1 hour.
6. Stir in avocado cubes.
7. Serve with lemon wedges, tortilla chips, scoops and hot pepper flakes.
(Cook's note: I wait until I am ready to serve this before cutting & adding the avocado to keep it from turning brown.)
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