Total Time
8hrs 25mins
Prep 25 mins
Cook 8 hrs

Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.

Ingredients Nutrition


  1. Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
  2. Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
  3. Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
  4. Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
  5. Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.
Most Helpful

I live in El Paso, and have eaten at Casa del Sol from the night it opened until it closed, was the best restuarant in Juarez. I have never had cauliflower in their escabeche, also the jalapenos were sliced and the seeds were left. It was served in bowl with tortilla chips along with the salsa. You could make a meal off the escabeche and salsa if you weren't careful.

spicyfoodlover March 25, 2006

Brillant recipe thoroughly recommended

Plantman November 27, 2006