2017-08-21
Pickled Cauliflower
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Pickled Cauliflower

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Pickled cauliflower is delicious with curries, casseroles or bolognese and makes a great low carb substitute for rice or pasta.
<b>Prep:</b> 5 mins Prep: 5 mins
<b>Cook:</b>  Cook:
Serves 4 Serves 4
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Ingredients

Pickled cauliflower

  • 4 large cauliflower florets, cut into small piece
  • ½ teaspoon flaky salt
  • a good pinch of cayenne pepper
  • a good pinch of sugar
  • 1 green chilli, deseeded and finely chopped
  • 2-3 tablespoons coriander or flat leaf parsley leaves, chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons cider vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon brown mustard seeds

Method

Pickled 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. Mix well. 

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

 

To serve

Serve with your favourite beef and lamb. We love serving alongside a casserole or curry. A perfect substitute for rice. 
  • Goes great with
  • Nutrition

Nutrition Information Per Serving

Serving size: 92g
Energy kJ (kcal) 200 (51)
Protein (g) 0.8
Fat (g) 3.9
Saturated (g) 0.6
Carbohydrate (g) 2.5
Sugars (g) 2.3
Sodium (mg) 31
Fibre (g) 1.7
Iron (mg) 0.4
Vitamin C (mg) 34

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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