1 head of cauliflower cut into bite size florets
5 carrots peeled and julienned
6 celery stalks thinly sliced crosswise
3 red peppers julienned
6 cups white wine vinegar
3 cups water
3 Tbsp. Salt and 1 tsp. Salt.
3 Tbsp. Sugar
6 bay leaves
1 cups extra virgin olive oil
3 tsp. Oregano
12 oz. pepperonino in vinegar – stems cut off and cut into small rings.
In a pot put the water, the white vinegar, the salt, the sugar, and the bay leaves. Bring this mixture to a boil. Reduce the heat and add the carrots. Cook for one minute. Then add the celery and the red peppers. Cook for another three minutes. Add the cauliflower and cook until the veggies are still bright but tender. Turn off the heat. Add the pepperoncini, cover and let it sit for 10 minutes. In the meantime, make the vinaigrette. In a bowl put the olive oil, oregano and 6 tablespoons of vinegar from the vegetable pot.
Strain the veggies. Cool for about 10 minutes. Then add the veggies to the vinaigrette and stir gently. Keep on the counter for about an hour. Then refrigerate it for up to 24 hours before serving. Store in an air tight container, for up to two weeks.