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.
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