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Roasted Corn and Cauliflower Salsa

Serve over tostados, grilled fish or meat, or alongside a baked casserole as a complimentary bright flavor.

Roasted Corn and Cauliflower Salsa

In a large bowl:

  • 4 ears of roasted corn, remove the corn from the cob

In a large frying pan over medium high heat Add:

  • 1/3 C Olive oil, once heated add:
  • One head of cauliflower, chopped in small bited sized pieces, not riced (keep the crunch)
  • 3 Tb Cumin
  • 2Tb Coriander

Shake around to cover cauliflower with oil and spices.

Cook on medium high heat for about 3-4 minutes.  You want the cauliflower to keep a bit of crunch.

Spread out on a cookie sheet to cool quickly.

Once the corn and cauliflower are cooled  mix together and add:

  • 1 C of diced purple onion
  • the juice of two very large limes
  • 1 Tbs Sea Salt
  • 1 bunch of cilantro-chopped
  • 2 -3 sweet Peppers (hot or sweet), seeded and diced.

Allow this mixture to marinate for 30 minutes or more.

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