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Categories: Appetizers, Sides, Vegetables, Vegetarian

Twenty6 purple pickled cauliflower

Twenty6 purple pickled cauliflower
Glenn Koenig / Los Angeles Times

Dear SOS: My husband and I spent an extended weekend at the La Quinta Resort. We went to their Twenty6 restaurant and tried the pickled purple cauliflower as an appetizer. It was wonderful! Any chance you could get the recipe? ... Read more

Total time: 30 minutes, plus pickling time | Serves 16
  • 2 pounds purple cauliflower, about 1 large head
  • 1 tablespoon plus 1 teaspoon pickling spice
  • 2 teaspoons red pepper flakes
  • 2 2/3 cups water
  • 1 1/3 cups distilled white vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 cup sugar
  • 1/4 cup kosher salt
  • 1 clove garlic, smashed
  • 2 sprigs fresh dill

Step 1Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.

Step 2Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.

Step 3In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.

Step 4Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.

Step 5Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.

Each of 16 (1/4 cup) servings:
Calories 28; Protein 1 gram; Carbohydrates 6 grams; Fiber 1 gram; Fat 0; Cholesterol 0; Sugar 4 grams; Sodium 227 mg
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