Hi There,

This Sunday is the last day of our 200 hour yoga teacher training program. I love seeing the men and women in the program blossom from yoga students to yoga teacher trainees to yoga teachers. The shifts, changes, and revelations that can happen in the 7 months we spend together are such powerful proof of the impact that the practice of yoga can have on one’s life.

We always have a fun potluck party at the end and while I was searching through my favorite recipes I remembered that I wanted to share with you all a recipe that I made at the cooking class we took while recently on our yoga retreat in Mexico. I always thought that ceviche was only raw fish and as a vegetarian for the past 12+ years that wasn’t very exciting to me.

However, in the cooking class we made a simple and delicious dish of cauliflower & mango ceviche. I hope you will enjoy the recipe (below). If you try it please let me know what you think.

I hope to see you on the mat sometime soon enjoying your practice with us.

Yoga Teacher + Manager

P.S. the recipe goes great with fresh coconut water like we are about to enjoy in the picture!
casa om

Cauliflower Ceviche Recipe
by the Casa Om chefs

1 head cauliflower, without stem, chopped into bite-size pieces

Pico de gallo

1 mango, chopped

Blanch cauliflower in boiling water until al dente, 3-5 mins and shock in cool water

Add pico de gallo and mango. Done!

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