Pickled cauliflower

Pickled cauliflower
Pickled cauliflower 

This recipe is adapted from Alice Waters's book Chez Panisse Vegetables.


450g of cauliflower florets

1 peeled garlic clove

200g of peeled small onions

1 bay leaf

1 sprig of thyme

1 chilli

2 cups of tarragon vinegar

1 teaspoon of sea salt


Place 450g of cauliflower florets, 1 peeled garlic clove, 200g of peeled small onions, a bay leaf, a sprig of thyme and a chilli in a hot, sterile preserving jar. Bring 2 cups of tarragon vinegar and 1 teaspoon of sea salt to the boil and boil for a minute. Pour it over the cauliflower, which should then be covered with vinegar. If it isn't, simply boil more vinegar to top it up. Secure the lid and let the jar stand to cool.

Store it in a cool, dark place for a month before using. Then, drain the cauliflower and dress with a little olive oil, season with salt and pepper and toss with some chopped chilli and parsley. It's delicious as part of an antipasto with olives and dried tomatoes.