This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel.
- 1 large head cauliflower
- 1 bunch cilantro
- 1 small white onion, coarsely chopped
- 1–3 fresh jalapeño chilies, to taste
- 2 garlic cloves, peeled
- 3 tomatoes, diced
- 1/3 cup lime juice
- 3/4 teaspoon sea salt
- ⅛ teaspoon white pepper
- 12–14 healthy tostada shells, a large bag of tortilla chips, or 12–14 butter lettuce leaves
- 2 avocados, peeled, seeded, and cubed
- Working in batches, use a food processor to mince cauliflower, cilantro, onion, chiles, and garlic. Don’t try to process too much in one batch. Process until vegetables are pea-sized, or use a sharp knife to mince.
- Transfer to a salad bowl and toss with tomatoes, lime juice, salt, and pepper.
- Cover and refrigerate for 1 hour before serving. Serve on tostada shells, with tortilla chips or in lettuce cups. Top with cubes of avocado.