Cauliflower Carrot Pickles in Honey Mustard Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Cauliflower1 1⁄2 Pound, separated into florets (1 Medium Head)
 Carrots4 Medium, cut into 3 by 1/4 inch sticks
 Dry sherry1 1⁄2 Cup (24 tbs)
 Sherry wine vinegar/Cider vinegar5 1⁄2 Tablespoon (1/3 Cups+ 1 Tablespoon)
 Coarse salt3 Cup (48 tbs) (Kosher)
 Sugar1 Tablespoon
 Tarragon1 Teaspoon
 Dijon mustard1⁄4 Cup (4 tbs)
 Honey2 Tablespoon
 Olive oil1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 339 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1516.9 mg63.2%

Total Carbohydrates 36 g11.8%

Dietary Fiber 6.3 g25.2%

Sugars 14.4 g

Protein 5 g9.5%

Vitamin A 205.3% Vitamin C 138.6%

Calcium 7.2% Iron 8.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Cut the cauliflower florets into half to quarters.
2) In a saucepan, put 1/3 cup of vinegar, sherry, salt, sugar, tarragon and 2 cups of water. Bring it to boil.
3) When it boils add cauliflower and carrots, and stir for 1 minute.
4) Using a perforated ladle, remove the vegetables to a colander to drain, (leaving behind as much as tarragon as possible). Do not rinse
5) Discard the cooking liquid.
6) Dry the vegetable using paper towels.

MAKING
7) In a medium bowl, put mustard, honey and remaining vinegar.
8) Whisk continuously and add the oil drop-by-drop and then in a slow steady stream.
9) Whisk, till all the oil is used up and the dressing is creamy and thick.
10) Add the vegetables, toss well.
11) Wrap the bowl with the plastic wrap and leave it in refrigerate overnight.

SERVING
12) Toss again before serving.
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