MIDDLE EASTERN CRUNCH: TURMERIC PICKLED CAULIFLOWER
The Casbah in Lawrence, KS puts these in their house salad. This is my favorite burger joint EVER but, the pickled vegetables in the salad are so delicious they are freaky tasty. I had to buy the cookbook from the chef's Robert and Molly Krause. Because of their book, I want to start canning. :D "Pickles are a great way to use up a garden bounty and eat more vegetables. Beyond snacking, they taste great in salads, with dips or hummus, or atop a sandwich." - The Cook's Book of Intense Flavors
Provided by College Girl
Categories Cauliflower
Time 10m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
- Add cauliflower and bring back to a boil.
- Remove from heat and allow to come to room temperature.
- Keep covered in its liquid in refrigerator.
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Kages
[email protected]Yummy!
RK_MD Siam
[email protected]This recipe is a great way to use up leftover cauliflower. It's also a healthy and delicious snack or side dish. I love the combination of turmeric and pickling spices.
Joseph Hudson
[email protected]I made this pickled cauliflower last night and it was a hit! The flavors were amazing and the cauliflower was perfectly crunchy. I served it as a side dish with grilled chicken and it was the perfect complement. I will definitely be making this again