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Cauliflower and Jalapeño en Escabeche
Makes 4 cups (640 g)
Carne asada is for meat lovers, but some vegetables are crucial to a proper carne asada, like grilled spring onions and nopales. If you love canned jalapeños, this homemade version of pickled jalapeños with cauliflower and more is a game changer because it’s a lot easier to prepare than you think. I serve this with our Cheese and Chicharrón Board (this page) because it cuts the richness and keeps you coming back for more. The best part is that you will usually have leftovers, and you can snack on them later when you realize you ate way too much meat—again.
¼ cup (60 ml) olive oil
6 jalapeños (3½ ounces/100 g), halved lengthwise, seeded, and sliced into strips
4 carrots (8¾ ounces/250 g), peeled and sliced 1 inch (2.5 cm) thick
4 small cloves garlic, peeled and smashed
2 sprigs thyme
1 bay leaf
¼ teaspoon dried marjoram
4 teaspoons sea salt
½ cup (120 ml) pineapple vinegar (can substitute a citrus vinegar)
½ cup (120 ml) apple cider vinegar
1½ teaspoons demerara cane sugar
1 small head cauliflower (14 ounces/400 g), cut into small florets
1 small habanero chile, thinly sliced
½ small jicama (9¼ ounces/260 g), peeled and sliced 1 inch (2.5 cm) thick
Heat the oil in a wide pot over medium heat. Once hot, add the jalapeños and carrots. Sauté for 3 minutes, until the jalapeños release their aroma. Add the garlic, thyme, bay leaf, marjoram, and salt. Sauté for another 5 minutes. Add the pineapple and cider vinegars, the sugar, and ¼ cup (60 ml) water and keep sautéing until the ingredients are well combined. Stir in the cauliflower, habanero, and jicama and sauté for 5 minutes.
Turn off the heat.
Transfer to a bowl, cover, and let rest for at least 3 hours, stirring once every hour. Refrigerate until ready to serve. This will keep for up to 4 weeks in the refrigerator.
Citrus vinegar is more subtle than apple cider vinegar. You can find them online or at well-stocked supermarkets like Whole Foods.
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