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Pickled Cauliflower


Ingredients for Cooking Pickled Cauliflower

  1. Cauliflower 500 grams
  2. Garlic 3 cloves
  3. Parsley 1 bunch
  4. Table vinegar 9% 2 tablespoons
  5. Salt to taste
  6. Ground black pepper to taste
  7. Vegetable oil 2 tablespoons
  • Main Ingredients Cabbage
  • Portion 3-4
  • World Cuisine

Inventory:

Saucepan, slotted spoon, colander, kitchen knife, cutting board, kitchen scissors, frying pan with high fields, spatula, deep bowl with a lid.

Cooking Pickled Cauliflower:

Step 1: Prepare Cauliflower.


Disassemble the cauliflower with an ordinary kitchen knife for inflorescences and remove any darkening. Put the pieces of cauliflower in a colander and rinse them under warm water, washing off all the dirt.
Pour clean water into the pan, add a little salt and boil over high heat. Immediately after the water boils, lower the cabbage inflorescences into it and cook 5 minutes also on high heat, and then using a slotted spoon, catch the cabbage back and put in a colander. Rinse with cold water and leave to drain from excess moisture.
Important: do not drain the resulting broth, we will need some of it for cooking in the future.

Step 2: Prepare the garlic.


While boiled cauliflower is drying, prepare the rest of the ingredients. For example, start with garlic. Peel it and cut it into thin slices or small pieces.

Step 3: Prepare the parsley.


Rinse the parsley under running water and shake. After crumble into small pieces, you can use kitchen scissors for convenience.

Step 4: Prepare the marinade.


Heat vegetable oil in a pan and fry the garlic for 2-3 minutes. Then add parsley, salt, pepper and mix well. Pour into a pan approximately 1 cup a decoction in which cabbage and a couple of tablespoons of vinegar were cooked. Once the liquid has reached a boil, you can remove the pan from the heat and proceed to the next step.

Step 5: Pickle Cauliflower.


Transfer the boiled cauliflower into a deep bowl and pour the resulting marinade with garlic and parsley. Cover with a suitable size lid and leave to marinate on 1-2 hours. After this time, proceed to serve.

Step 6: Serve the pickled cauliflower.


Serve cauliflower on a festive or everyday table as an appetizer, complementing it with pickles, capers or other vegetables that you like. You can also beautifully chop the cauliflower inflorescences on skewers and put them on a flat dish in this form.
Enjoy your meal!

Recipe Tips:

- Instead of a lid, you can also use cling film.

- To taste, you can also add other herbs and even finely chopped pods of hot pepper.

- You can also add chopped onions right before pouring the marinade.