Delicious on its own, pickled cauliflower also makes a great addition to grills, power bowls and sandwiches. Using raw beetroot in the pickling infusion gives the cauliflower a natural, bright fuchsia hue
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | Makes 1.5 ltr |
| Cuisine | Lebanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 43 |
| Fat | 0.1g |
| Protein | 1.5g |
| Carbs | 9g |
| Sugars | 6.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the cauliflower into 5mm thick slices, including the stem. Peel and halve the garlic. Peel and thinly slice the beetroot.
Combine the cauliflower, garlic and beetroot in a large bowl.
Combine the water, juice, vinegar and salt in a medium pot and bring to a boil. Stir until the salt has dissolved, approx. 10 minutes. Pour the hot liquid over the raw ingredients and set aside to cool to room temperature.
Divide the cauliflower mixture between sterilised jars and store at room temperature for approx. 4-5 days before eating.
Keep refrigerated for up to one month.
