With Green Chilli, Lemon Juice and Mustard Seeds
Pickled cauliflower is delicious with curries, casseroles or bolognese and makes a great low carb substitute for rice or pasta.
Rate this recipe
Quick and Easy,
Under 30 Minutes,
4 large florets, cut into small pieces cauliflower
1/2 tsp sea salt
A pinch of cayenne pepper
A pinch of white sugar
1, deseeded and finely chopped green chilli
2-3 tbsp coriander
2 tbsp lemon juice
2 tsp cider vinegar
1 tbsp olive oil
1/2 tsp brown mustard seeds
To Pickle Cauliflower
Place the cauliflower and salt in a glass bowl and toss well.
Cover and place in the fridge for 3 hours.
Remove from the fridge and drain away any liquid.
Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar.
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
Nutrition Information per Serving (92g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)