Lemony Pickled Cauliflower Recipes

LEMONY PICKLED CAULIFLOWER RECIPE

Steps:

• Wash cauliflower and break it into florets.
• In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
• Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
• When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
• Using tongs, pack cauliflower into the prepared jar and top with brine.
• Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
• Let pickles sit out on counter until cool. Once they've reached room temperature, refrigerate jar.
• Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

LEMONY PICKLED CAULIFLOWER

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

HERBY CAULIFLOWER SALAD WITH CHICKPEAS

Steps:

• Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
• Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
• To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
• Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
• The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.