This delightful dish consists of two main components: pickled cauliflower and fresh pico de gallo, each contributing unique flavors and textures. The pickling process infuses the cauliflower with a tangy, savory essence while the pico de gallo adds freshness and brightness. Enjoy this as a refreshing appetizer or a unique side dish. Servings: 7 servings Author: Sergio Romero, chef/owner of La Condesa Eatery in Reno IngredientsFor pickled cauliflower½ large cauliflower4 ounces olive oil10 garlic cloves peeled½ medium white onion diced1 red bell pepper diced3 bay leaves3 sprigs of thyme3 cloves½ tablespoon oregano½ teaspoon whole black pepperSalt to taste8 ounces white vinegar24 ounces waterFor fresh pico de gallo3 heirloom tomatoes diced1 small red onion finely chopped2 serrano chiles finely chopped (adjust for spice preference)Juice of 2 limes½ bunch cilantro choppedSalt and pepper to tasteAvocado for garnishCorn chips or tostadas for serving InstructionsFor pickled cauliflowerRemove leaves and stem from cauliflower, cut into bite-sized florets, and set aside. In large pot, heat olive oil over medium heat. Add garlic cloves and sauté until they turn golden and fragrant, about 2 or 3 minutes. Stir in onion and peppers, cooking for an additional 5 minutes until they soften and become aromatic. Add remaining spices, vinegar, and water, then bring to a boil. Add cauliflower florets to the boiling mixture. Cook for 1 minute, ensuring the cauliflower is tender but still crisp.Remove from heat and allow to cool. Once cooled, pour mixture into a container and refrigerate for at least 24 hours to allow the flavors to meld.For fresh pico de galloIn a large bowl, combine tomatoes, onion, and chiles. Add lime juice and cilantro, then season with salt and pepper to taste. Mix well to combine all the flavors.To assemble cevicheAfter pickled cauliflower has cooled and marinated for at least 24 hours, drain the liquid and discard the spices and bay leaves. Mix the pickled cauliflower with the pico de gallo in a large bowl.To serve, top with sliced avocado and present it alongside corn chips or tostadas for a delightful crunch. Related Stories Spring 2026Man of La CondesaDon Quixote may have been delusional as he tilted at windmills in pursuit of his impossible dream. No such delusions plagued Sergio Romero as he waged his crusade to overcome…READ MORE Man of La Condesa ...read more read less