Pickled Cauliflower Recipe
Are you looking for a highly accoladed pickled cauliflower recipe? No other ingredient will make pickled cauliflower taste so awesome than vegetable. How long will you deprive yourself of pickled cauliflower. Go ahead and try it now.
Summary
Ingredients
1 head cauliflower
1 small red onion, cut into thin slices
1/2 cup olive oil
1/3 cup tarragon vinegar
2 teaspoons minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
14 teaspoon dry mustard minced fresh parsley (garnish)
Directions
Separate the cauliflower into florets, cutting the larger florets in half or quarters.
Steam the cauliflower until crisp-tender, about 10 minutes.
While the cauliflower steams, separate the onion slices into rings and arrange these on the bottom of a large serving bowl.
Combine the oil, vinegar, dill, honey, Dijon mustard, and dry mustard in a small jar or bowl and shake or stir until well combined.
Place the steamed cauliflower in the serving bowl on top of the onion rings.
Slowly pour the dill dressing over the hot cauliflower until all of the cauliflower is lightly coated with dressing.
Without stirring, allow the cauliflower to cool, then refrigerate 6 to 8 hours or overnight.
Before serving, toss the onions and cauliflower in the dressing, then drain well.
Arrange on serving dishes and garnish with minced parsley, if desired.
Steam the cauliflower until crisp-tender, about 10 minutes.
While the cauliflower steams, separate the onion slices into rings and arrange these on the bottom of a large serving bowl.
Combine the oil, vinegar, dill, honey, Dijon mustard, and dry mustard in a small jar or bowl and shake or stir until well combined.
Place the steamed cauliflower in the serving bowl on top of the onion rings.
Slowly pour the dill dressing over the hot cauliflower until all of the cauliflower is lightly coated with dressing.
Without stirring, allow the cauliflower to cool, then refrigerate 6 to 8 hours or overnight.
Before serving, toss the onions and cauliflower in the dressing, then drain well.
Arrange on serving dishes and garnish with minced parsley, if desired.
