Escabeche is a marinating technique typically used with seafood, but chef Gilligan treats a trio of colorful cauliflower to the same light pickling process. The result is a bright, crunchy, refreshing side dish for barbequed meats, grilled fish or any number of entrees.
1 head yellow or white cauliflower
1 head purple cauliflower
1 head green cauliflower
1/4 cup fresh lemon juice
1/4 cup rice wine vinegar
1 tbsp. extra-virgin olive oil
1/2 tsp. sugar
1/4 tsp. sea salt
1/4 tsp. ground black pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 cup julienne-cut peeled jicama (3-in. long)
1 cup coarsely chopped fresh cilantro
2 tbsp. thinly sliced scallions
- Cut each head of cauliflower into florets. Blanch in boiling water and shock in an ice bath.
- In a large bowl, blend well lemon juice, vinegar, olive oil, sugar, salt, pepper, garlic and jalapeño. Add cauliflower florets, jicama, cilantro and scallions; toss to coat well with marinade.
- Cover bowl and refrigerate cauliflower mixture for at least 1 hr.