The new Rusty Pelican on Key Biscayne, which recently completed a $9 million renovation and debuted a new small plates menu, is a coveted destination for July 4 celebrations. Not only is it the perfect spot for sunsets, the waterfront dining destination boasts Miami’s best downtown skyline views – and a wonderful perch for watching fireworks. A patriotic side dish for July 4 is the rainbow cauliflower escabeche – which in addition to being light and refreshing, just happens to be red, white and blue. Rusty Pelican is located at 3201

Rickenbacker Causeway on Key Biscayne. Telephone: (305) 361-3818; www.therustypelican.com

Rainbow Cauliflower Escabeche

Ingredients:

Marinade:

¼ cup fresh lemon juice

¼ cup rice wine vinegar

1 Tablespoon extra-virgin olive oil

½ teaspoon sugar

¼ teaspoon sea salt

¼ teaspoon black pepper

2 garlic cloves, minced

1 jalapeño pepper, seeded and minced

Slaw:

1 cup of 3″ julienne-cut peeled jicama

1 cup coarsely chopped fresh cilantro

2 tablespoons thinly sliced scallions

1 head of yellow cauliflower

1 head of purple cauliflower

1 head of green cauliflower

Directions:

Cut the cauliflowers into florets, blanch and shock in an ice bath. In a bowl, mix all the ingredients together.

Before serving, mix the slaw and marinade together and let sit for at least one hour in the refrigerator.