Ingredients for Middle Eastern Crunch Turmeric Pickled Cauliflower
- Lemon, Juice Of
- Lime, Juice Of
- Orange
- Jalapeno
- Garlic Cloves
- Fresh Ginger
- 1 tablespoon salt
- Pickling Spices
- Bay Leaf
- Cinnamon Stick
- White Vinegar
- 1/2 cup water
- White Wine
- Sugar
- Honey
- Saffron
- Turmeric
- Head Cauliflower
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How to Make Middle Eastern Crunch Turmeric Pickled Cauliflower
- In a large stockpot, combine 1 cup apple cider vinegar, 1/2 cup water, 1/4 cup granulated sugar, 2 tablespoons turmeric powder, 1 tablespoon salt, 1 teaspoon cumin, 1/2 teaspoon black peppercorns, and 1/4 teaspoon red pepper flakes. Bring to a boil over medium-high heat.
- Add 1 large head of cauliflower, cut into bite-sized florets, to the boiling liquid. Return to a boil.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Remove from heat and let cool completely to room temperature (about 30 minutes).
- Once cool, transfer the cauliflower and pickling liquid to a clean, airtight container. Refrigerate for at least 24 hours before serving. The flavor will deepen the longer it sits!
- Enjoy! Serve on burgers, in salads, with dips, or as a tasty snack.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
70g
Fat
0g
Carbs
8g
