Saffron Pickled Cauliflower

Saffron Pickled Cauliflower
Staff Writer

Ian Kapitan

Saffron Pickled Cauliflower

This decadent pickling recipe adds an exotic twist to an overlooked vegetable.

9
Servings
109
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  canola oil
  • 1  Teaspoon  saffron
  • 1  Teaspoon  coriander seed
  • 2  Teaspoons  mustard seed
  • 1  Teaspoon  fresh ginger, minced
  • clove garlic, minced
  • head cauliflower, cut into florets
  • bulb fennel, julienned
  • 1  Cup  water
  • 1  Cup  rice wine vinegar
  • 1/2  Cup  cider vinegar
  • 3  Tablespoons  sugar
  • 1  Teaspoon  pickling salt

Directions

Heat the canola oil in a heavy skillet over medium heat. Add the mustard seed and coriander seed to the pan and cook for 1 minute. Next, add the ginger and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant but have no color. Add the cauliflower florets and fennel to the pan and toss to coat.

In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.

Once the cauliflower is slightly tender, about 2 minutes, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
 

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
16g
12%
Protein
2g
4%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
64mg
9%
Selenium, Se
4µg
7%
Sodium, Na
18mg
1%
Water
42g
2%

Saffron Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Saffron Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.