Ingredients

  • bay leaves 2 bay leaves
  • carrots 2 carrots, sliced on a diagonal
  • coarse sea salt 2 teaspoons coarse sea salt
  • garlic 2 cloves garlic, halved
  • jalapenos 4 jalapenos, seeded, deveined and cut into strips
  • olive oil 1 cup olive oil
  • oregano 1 teaspoon dried oregano
  • red onion 1/2 red onion, cut into half moons
  • russet potato 1 russet potato, peeled and cut into half moons
  • salt 1 tablespoon salt
  • soy chunks 2 cups 2-inch chunks cauliflower
  • white distilled vinegar 1/2 cup white distilled vinegar
  • whole peppercorns 12 whole peppercorns
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How to make it

  1. In a heavy saucepan, bring 10 cups water and the salt to a boil.
  2. Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve.
  3. Add the carrots and cook for 3 minutes, then remove from the pot and reserve.
  4. Add the potatoes and cook for 5 minutes, then remove from the pot and reserve.
  5. Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.
  6. In a large heavy saute pan, heat the olive oil over medium-high heat.
  7. Add the garlic and cook until fragrant, about 4 minutes.
  8. Remove the garlic from the oil and discard.
  9. Add the vinegar and bay leaves to the oil.
  10. Add the sea salt, oregano, peppercorns and onions. Cook for 3 minutes. Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish. Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.