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.
