Pickled dukkah cauliflower

Name: Pickled dukkah cauliflower
Prep time: 30 min
Total time: 30 min
Yield: 800
Cuisine: Raclette
Ingredients: 2 tbsp sugar; ½ tbsp pine nuts; 1 tbsp almonds; 900 g cauliflower; 6 dl white wine vinegar; 1 tbsp sesame seeds; 1 ½ tsp ground coriander seeds; 1 tsp dried oregano; ½ tsp ground cumin; ½ tsp peppercorns; 1 tbsp salt

Aperitif fingerfood Raclette

Total: 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

334 Likes

I'm a huge fan of pickles – whether it's gherkins, pickled onions or this pickled cauliflower. They are ideal as a snack when you're craving something savoury between meals. But I also add pickled vegetables to appetizer platters, chop them up in salads, and pop them in sandwiches.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 800 g

Spice mix
1 tbsp	almond, finely chopped
1 tbsp	sesame seeds
½ tbsp	pine nuts
1 ½ tsp	ground coriander seeds
1 tsp	dried oregano
½ tsp	ground cumin
½ tsp	peppercorn, coarsely crushed

Pickling liquid
6 dl	white wine vinegar
3 dl	water
2 tbsp	sugar
1 tbsp	salt
900 g	cauliflower, cut into florets, stem peeled and cut into slices approx. 1 cm thick

How it's done

Spice mix

Toast the almonds in a frying pan (without oil) along with all the other ingredients up to and including the peppercorns. Set aside the spice mix.

Pickling liquid

Bring the vinegar, water, sugar and salt to the boil. Add the cauliflower, cook for approx. 3 mins. Remove the cauliflower with a slotted spoon, fill the pre-warmed jars to just below the rim with alternate layers of cauliflower and spice mix. Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the vegetables, filling the jars to just below the rim. Seal the jars immediately, briefly upend the jars and leave to cool on an insulating surface. Leave the cauliflower to pickle for at least 1 week, shaking the jar occasionally to disperse the spices.

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