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Sauces and Condiments, Vegetarian

Quick cauliflower pickles

Quick cauliflower pickles
Los Angeles Times

Cauliflower is nobody's idea of glamorous. It looks like overeducated broccoli, pallid and shaggy-headed as any library-dwelling grad student. But for all of its apparent lack of sex appeal, when you treat cauliflower with respect, it is capable of standing ... Read more

Total time: 50 minutes plus 2 hours chilling time | Serves 12
  • 1/4 cup olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, smashed
  • 1 1/4 pounds (about 6 cups) cauliflower florets
  • 2/3 cup white wine
  • 2/3 cup white wine vinegar
  • 1 teaspoon salt
  • 1 bay leaf
  • 4-6 sprigs fresh thyme
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon dried red pepper flakes
  • 1 cup pitted green olives
  • Zest of 1/2 lemon

Step 1Heat the olive oil and onion over low heat in a large saucepan or straight-sided saute pan. Cook until the onion becomes translucent, about 3 minutes. Add the garlic cloves and cook until they begin to soften, about 4 to 5 minutes.

Step 2Add the cauliflower, white wine, white wine vinegar, salt, bay leaf, thyme, whole peppercorns and red pepper flakes. Cook until the cauliflower is tender but crisp, about 5 minutes.

Step 3With a slotted spoon, remove the cauliflower to a bowl and set aside. Add the green olives and lemon zest to the pan, increase the heat to high and reduce the liquid to a thick syrup, about 5 to 8 minutes.

Step 4Remove the bay leaf and pour the syrup over the florets. Cover tightly and refrigerate at least a couple of hours before serving. The cauliflower will keep for several weeks if refrigerated.


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