By Shireen Jamooji
1 cup cauliflower florets chopped 5 jalapeno peppers diced 5 serrano peppers diced 1 medium carrot diced 2 celery stalks diced ½ cup salt 1 cup olive oil 1 cup vinegar 4 cloves of garlic minced 2 teaspoons dried oregano ½ teaspoon celery seeds 1 tablespoon crushed red pepper Ground black pepper ½ cup green olives chopped
Add peppers, cauliflower, peppers, carrots, and celery to a large bowl add salt and cover in cold water. Refrigerate for between 12-48 hours, covered.
Add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
Drain the vegetable mixture, add chopped olives and then pour in the vinegar and oil mixture.
Refrigerate for at least 2 days before serving.