RECIPE: Broccoli and Cauliflower Escabeche
1 head cauliflower
1 head broccoli
5 cloves garlic
3/4 c sliced shallots
3 c oil, vegetable
1 quart vinegar, apple cider
3/4 bunch parsley
1/4 bunch thyme
1 T pepper, crushed red
1 t mustard seeds
Trim the broccoli and cauliflower into grillable sized chunks, ultimately if you cut them too small they will get lost in the grill grates or burn quickly.
Once trimmed, place vegetables on the grill and turn occasionally making char grill marks but be careful not to burn. Set aside in large container and make marinade.
Next heat up the oil in a sauce pot and flash fry the garlic and herbs until they appear to be toasted.
Add remaining spices to the frying herbs and pour vinegar into the pot.(This should stop the toasting process.)
Bring this mixture to one boil and then pour over the top of the grilled vegetables.
For best results let this sit overnight for consumption the next day. Serve at room temperature to allow for the most flavorful bite.
**Additional crispy vegetables such as shaved garlic or parsnip strips add a nice texture contrast to the dish but are not required.
We invite you to watch this video of Chef Byrne creating this dish.