Cauliflower so tired of y'all tryna make it something that it's not. It ain't gotta be a chicken wing, a steak, a rice or a crust.

Stay with me while I irritate one of my friends. @Real Ronsina 🥭🥑 Mango Cauliflower Ceviche Stuffed Avocados Looking for an easy vegan appetizer or healthy summer recipe? These Mango Cauliflower Ceviche Stuffed Avocados are bright, fresh, packed with flavor, and completely plant-based. Serves 4 Ingredients: • 1 medium head cauliflower, finely chopped • 320 g fresh pico de gallo (about 2 cups) • 1 Persian cucumber, diced • 1 ripe mango, diced • 15 g fresh cilantro, chopped • Juice of 3 limes • 1 tbsp olive oil • ½ tsp kosher salt • ¼ tsp black pepper • ½ tsp Tajín For Serving: • 2 large Hass avocados, halved and pitted • Tajín • Lime wedges • Additional cilantro Instructions: Finely chop cauliflower into pieces about the size of chopped shrimp. Blanch in boiling salted water for 45 seconds. Transfer immediately to an ice bath. Drain well and pat dry. Combine cauliflower, pico de gallo, cucumber, mango, and cilantro in a large bowl. Add lime juice, olive oil, salt, pepper, and Tajín. Toss to combine. Cover and refrigerate for 30 minutes to 2 hours. Sprinkle avocado halves lightly with Tajín. Fill avocados with the chilled cauliflower ceviche mixture. Garnish with cilantro, Tajín, and a squeeze of lime. This mango cauliflower ceviche is fresh, citrusy, crunchy, naturally gluten-free, vegan, and perfect for summer entertaining, meal prep, brunch, or a light lunch. #Cauli#CauliflowerCevichen#VeganRecipest#HealthyRecipese#SummerRecipesT#FoodTok