Serve on a charcuterie board, on crackers or on top of baguette slices
(toasted, warmed or at room temperature)
Also, great on Italian beef sandwiches, on brats, on hot dogs or in omelets.
1 small head cauliflower (5 cups), broken into small florets
2 celery ribs, chopped
1 medium carrot, chopped
1 jalapeno, chopped (see Hot Version below)
1/2 c. salt
1 c. white vinegar
3 garlic cloves, minced
2 t. oregano
1 t. crushed red-pepper flakes
1 c. canola oil
10 oz. jar pimiento-stuffed olives, drained
4 jalapeno peppers, sliced
4 serrano peppers, sliced
In a large bowl, toss cauliflower, celery, carrot and jalapeno (or jalapeno and serrano peppers for hot version) with salt. Add cold water to cover. Refrigerate, covered, overnight.
Drain vegetables; rinse with cold water and drain again.
In a bowl, whisk vinegar, garlic, oregano and crushed red-pepper flakes. Gradually whisk in oil until blended.
Add olives and vegetables; toss to coat. Cover and refrigerate overnight.
Transfer mixture to covered jars. Refrigerate for up to 3 weeks.