Emma Pinto P‘15, ‘18 is an LAS alumni parent, chef, and food influencer from Mexico City who creates and shares recipes to help others cook their own food…and enjoy it! Follow along as Emma teaches us to make cauliflower and lentil ceviche and be sure to follow her on instagram at @chefemmapinto.

We all want to live healthily and take care of our bodies through good nutrition and exercise, but we also want our food to be satisfying, taste delicious, and easy to prepare. This Cauliflower and Lentil Ceviche recipe is super nutritious but doesn’t compromise on taste. 

Let’s learn a bit about the ingredients we are going to use in this recipe:

CAULIFLOWER:
Of the different varieties that are available, purple cauliflower is the healthiest because it is rich in antioxidants as well as vitamins A, B, and K, magnesium, potassium, and phosphorus, helping to prevent heart disease, cancer, and stroke. It also lowers blood pressure and reduces cholesterol thanks to sulforaphane, which keeps arteries clean. High in fiber, low in calories, gluten-free, and with a low carbohydrate content, cauliflower induces satiety making it an ideal ingredient for your diet. Tip: Eat cauliflower raw for easy digestion.

LENTILS:
A symbol of a healthy balanced diet, regular consumption of lentils brings numerous benefits like lower blood glucose levels, improved concentration, and increased energy to the brain (due to their slow-absorbing carbohydrates). Ideal for vegan diets and athletes, lentils are gluten-free and support gastrointestinal health. Due to their high folate content, they are also excellent for pregnant women. Tip: Lentils are delicious when eaten either hot or cold and when combined with quinoa, they form a complete amino acid that is equivalent to protein!

BONUS TIP:
Almost finished with your mustard? Don't wash the container but instead make a delicious vinaigrette with the remaining mustard right in the jar using a little maple syrup and a few other pantry ingredients. It will taste great over these vegetables!

CAULIFLOWER AND LENTIL CEVICHE RECIPE
Yield: 4 servings

Ingredients:

Ceviche:
1 head of cauliflower, washed and finely chopped
1 cup lentils, cooked in water with garlic, onion, and bay leaf
1 cup tomatoes, diced
½ cup red onion, chopped and soaked
½ cup cilantro, washed and finely chopped
Optional: 1 cup feta or other crumbly salty cheese, cubed

Vinaigrette:
½ cup extra virgin olive oil
¼ cup lemon juice
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp vinegar (raspberry, maple, champagne, or apple)
Zest of 1 lemon
Salt and pepper to taste

For Serving:
Toasted bread or tostadas (corn tortilla cooked until crisp)
Mashed avocado
Chipotle mayonnaise

Instructions:
For the ceviche: mix all the ingredients, taste, and adjust seasoning if necessary.

For the vinaigrette: mix all the ingredients in a jar, taste, and adjust seasoning if necessary.

Serve over toasted bread or tostadas covered with mashed avocado and garnished with chipotle mayonnaise.