Pickled cauliflower on hummus

Pickled cauliflower on hummus

Total: 35 min. | Active: 35 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 187 kcal
, Fat: 5 g
, Carbohydrate: 21 g
, Protein: 8 g

Ingredients

4 people

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

2 dl beetroot juice
2 ½ dl red wine vinegar
3 dl water
1 tsp cumin
8 allspice, crushed
½ tsp salt
800 g cauliflower divide into florets, cut into thin slices

To pickle

½ bunch dill

Hummus

1 tin chickpeas (approx. 240 g), rinsed and drained
½ dl water
1 tbsp olive oil
1 organic lemon, grated zest and 2 tbsp of juice
½ tsp ground cumin
¾ tsp salt
a little pepper

To serve

3 sprig dill
80 g pomegranate seeds
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Utensils

2 preserving jars, each approx. 500 ml, rinsed with hot water

How it's done

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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.

Good to know
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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