Bring a large pot of water to a boil with a large pinch of salt. Trim off the leaves and the very edge of the stem of the cauliflower. Place the whole head into the boiling water and cook until just fork tender, about 8 to 10 minutes. Carefully remove the cauliflower from the pot (but keep the water boiling) place into a large bowl of ice water. Drain and let cool down completely before roughly chopping the florets into small bite sized pieces of varying sizes. Place in a large bowl and set aside.

Bring the water back to a boil and add in the sweet potato slices. Cook until fork tender, about 10 to 12 minutes. Drain and let cool.

In a blender, combine the lime juice, lemon juice, garlic, 2 tablespoons cilantro, aji pepper paste, 2 tablespoons red onion, and salt and pepper. Add in 4 cubes of ice and blend until completely smooth. Pour into the boil with the cauliflower, through a fine mesh strainer to remove any pulp.

Add the remaining cilantro, red onion, hominy, habanero, and avocado to the bowl as well. Stir until well combined and give it a taste. Adjust seasoning accordingly, adding more salt or pepper as needed. Cover tightly with plastic wrap and chill for at least 1 hour before serving. Serve with tostadas or tortilla chips. Enjoy!