Cauliflower has become the go-to vegetable of the decade. It seems that now we all love our cauli. Here we’ve used it in a simply-flavoured pickling mix. Pickled Cauliflower is a great addition to mezze or antipasti platters.
Caren.
PICKLED CAULIFLOWER
1 small purple or white cauliflower, cut into small florets
½ garlic clove, sliced
Water for boiling and rinsing
½ tablespoon sugar
2 tablespoons sea salt
100 ml red wine vinegar
50 ml white wine vinegar
3 cups water
2 tablespoons olive oil
Blanch cauliflower florets and sliced garlic for 20 seconds in a saucepan of boiling water. Drain and rinse with cold water.
Pat dry the cauliflower and garlic and place in a 1.5 – 2 litre capacity sterilised jar.
In a large jug, dissolve the sugar and salt in the vinegars and the 3 cups of water.
Pour the pickling liquid into the jar over the cauliflower.
Gently pour the olive oil onto the pickling liquid. Seal the jar and refrigerate. The pickled cauliflower will be ready in 2 days and will last 1 month.
Note: if you use a white cauliflower and you would like the pickles to have a pinker tinge (the red wine vinegar adds a slight tinge anyway) then add a few slices of peeled, raw beetroot to the jar. Alternatively, if you’d prefer a plain white pickle then use a white cauliflower and 150ml white wine vinegar.