Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
To pickle
Hummus
To serve
Utensils
2 preserving jars, each approx. 500 ml, rinsed with hot water
How it's done
Cauliflower
Bring the beetroot juice to the boil in a pan along with all the other ingredients up to and including the salt. Add the cauliflower, cook (uncovered) for approx. 5 mins. until just soft.
To pickle
Divide the dill between the preserving jars. Remove the cauliflower from the pickling liquid using a slotted spoon, divide between the prepared clean jars. Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the cauliflower, filling the jars to just below the rim. Seal the jars immediately, leave to cool on a towel.
Hummus
Place the chickpeas in a blender along with all the ingredients up to and including the pepper, puree.
To serve
Spread the hummus onto a platter. Remove 1 jar of pickled cauliflower from the pickling liquid and serve on top. Garnish with the dill and pomegranate seeds.
| Shelf life: | Store the cauliflower in a cool, dark place for approx. 2 months. Once opened, keep in the fridge and consume quickly. |
|---|---|
| Note: | The remainder of the pickled cauliflower will go well with raclette. |
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