TWISTED RECIPES!

ENJOY CREATING SOME OF OUR SIGNATURE DISHES.

CAULIFLOWER CEVICHE RECIPE

• Chop a head of cauliflower into roughly small bite-size pieces.

• In a sauté pan, sauté chopped garlic, onions, and olive oil until soft.

• In a blender, add cloves, black peppercorns, and white vinegar, pulse to break up peppercorns and cloves.

• Add vinegar mix to sauté pan and bring to soft boil. Add sugar and salt (more sugar than salt), bay leaves, fresh thyme, and enough water to fully cover your chopped cauliflower.

• Once in a full boil and fully combined, pour over the cauliflower and take off heat.

• Allow brine with cauliflower to sit until cool.

• Drain, add fresh pico de gallo, and chow down with some tortilla chips!