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Pickled Cauliflower

With Green Chilli, Lemon Juice and Mustard Seeds

4

Serves

5 mins

Prep Time

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

Pickled cauliflower is delicious with curries, casseroles or bolognese and makes a great low carb substitute for rice or pasta.

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Easy,

Under 30 Minutes,

Salads,

Everyday,

Vegetarian,

Ingredients

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1/2 head cauliflower

divided into small florets

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1/2 tsp sea salt

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A pinch of cayenne pepper

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A pinch of white sugar

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1 chilli

seeds removed and finely sliced

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a small handful of fresh coriander

roughly chopped

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2 tbsp lemon juice

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2 tsp cider vinegar

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1 tbsp olive oil

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1/2 tsp brown mustard seeds

Method

To Pickle Cauliflower

To Serve

1

Place the cauliflower and salt in a glass bowl and toss well.

2

Cover and place in the fridge for 3 hours.

3

Remove from the fridge and drain away any liquid.

4

Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar.

5

Mix well.

6

Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.

More info

Nutrition Information per Serving (92g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

200 (51)kJ

Protein

0.8g

Total Fat

3.9g

Saturated Fat

0.6g

Carbs

2.5g

Sugars

2.3g

Sodium

31mg

Iron*

0.4mg

* Percentage of recommended daily intake (Aust/NZ)

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