Quick Pickled Cauliflower - Recipe With Photo

Ingredients

Cauliflower - 600 g

Carrots - 1 pc.

Water - 1 l

Sugar - 1 glass

Salt - 2 tablespoons

Sunflower oil - 50 g

Vinegar 9% - 150 ml

Garlic - 4 cloves

Ground paprika - 0.5 tsp

Ground coriander - 0.5 tsp

Bay leaf - 4 pcs.

Red, black pepper - pinch at a time

• 64 kcal
• 7 h.
• 7 h.

Photo of the finished dish

Step by step recipe with photo

Quick pickled cauliflower is a great snack to serve for breakfast or dinner, serve with any meal, and diversify your fasting menu. You should not marinate such cabbage for future use, since it is stored in the refrigerator for 3-4 days. If you marinate the cabbage in the morning, then it will be ready for dinner, and vice versa, having cooked it in the evening, you will get a delicious snack for breakfast.

Well, let's get started! Disassemble the cauliflower into inflorescences, put them in boiling salted water and cook for 5 minutes. After that, put the cabbage on a sieve, pour over with cold water to stop the cooking process.

Boil a liter of water in a saucepan, add sugar, salt and sunflower oil. Boil for a couple of minutes until the sugar dissolves, then pour in the vinegar. Fold cauliflower into a bowl, add ground paprika, coriander, red and black ground peppers, and bay leaf. Pour the hot marinade over the cabbage and let cool.

Then grate the carrots, add them to the cooled cabbage. Also squeeze out the garlic using a garlic press. Cover the container with the cabbage and put it in the refrigerator for 6-7 hours.

Before serving, drain the marinade from the cabbage using a sieve.

Place the quick pickled cauliflower in a salad bowl or sprinkle with herbs if desired. Store the remaining cabbage in a glass container with a lid for 3-4 days in the refrigerator.

Enjoy your meal!

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