SWEET AND SOUR CAULIFLOWER PICKLE

SWEET AND SOUR CAULIFLOWER PICKLE

Cauliflower maybe one of the most underused vegetables around. In the UK it is usually prepared a side dish for a Sunday roast, and almost always smothered with cheese sauce. You may be able to find it in a vegetable curry in an Indian restaurant. Even in the vast number of my cookery books, cauliflower hardly features in 1 or 2 recipes per book.

This is a shame, as cauliflower is such an incredibly nutritious vegetable. This is hardly surprising as it is a close cousin to the more popular broccoli. Cauliflower has been link to cancer prevention, especially bladder, breast, colon, prostate and ovarian. Cauliflower, like all cruciferous vegetables, will boost your liver detoxification process helping to clear excess hormones or toxins out of your body. It contains many antioxidants, vitamin C, beta-carotene, querceting, rutin, kaempferol to name a few, these help to reduce oxidative stress. Cauliflower also contains anti-inflammatory nutrients that make it incredibly useful in maintaining our cardiovascular health. Sulphoraphane in cauliflower has been shown to help prevent overgrowth of Helicobacter pylori in your stomach.

I love raw cauliflower, I find myself stealing florets from my fridge for a snack but my very favourite part is inside of the stalk, a treat for the chef. Cauliflower pairs up beautifully with sweet and sour flavours and as I love anything pickled I came up with the following recipe. If you want to it on the day of preparation it will be more a salad, but leave it in the fridge overnight (or even 2 days) and you get a lovely pickled cauliflower, as is soaks up the sweet vinegar dressing.


cauliflower-pickle

SWEET AND SOUR CAULIFLOWER PICKLE

ingredients
1 tbs coconut sugar
3 Tbs cider vinegar
1 half red chilli, finely chopped
2 cups small cauliflower florets
2 small onions
2 small red onions
4-6 large green olives, sliced
2 tbs raisins or sultanas
1 tbs capuchin capers
salt and pepper to taste
3 Tbs parsley

method
  1. In a medium size bowl combine the coconut sugar and cider vinegar. Stir until the sugar has dissolved. Add in the finely chopped chilli.
  2. Slice the onions as thinly as you can into rounds. Add to the bowl together with cauliflower, olives, raisins, capers and season with salt and pepper.
  3. Chill for at least couple of hours or up to 2 days. Let it come to room temperature before serving.
  4. Just before serving, stir in the parsley.

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