This pickled cauliflower with mustard seeds, a mix of wine vinegars and lemon, fits perfectly on the side of many dishes.
What myself and my boyfriend call a ‘use up sesh’, using random left overs to make something tasty and so nothing goes to waste!
Pickles are especially great for women in their follicular phase, the week after you’ve finished your menstrual phase. In this phase you’re looking to balance estrogen as it’s more dominant in this time and to incorporate light, fresh and vibrant foods to support gut health and detoxification. Using vinegars and adding pickles is a great way to do this.
This pickle is a super easy one to make and it doesn’t matter if you don’t have all the ingredients. As long as you have water, vinegar and sweetener you’re good to go!
Serve along with this Turmeric Houmous for a tapas style dinner.
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Firstly, blanch the cauliflower into boiling water for 1 minute, strain and let cool.⠀
Next, in a small pan lightly fry the mustard seeds in olive oil until they start to jump. Add the remaining brine ingredients, stir and let simmer for 5 minutes on a low heat.
Add to a 750ml jar the cauliflower, red onion, garlic and brine. Allow to cool.
Close air tight and shake the jar until evenly combined. Place in for fridge overnight for the flavours to mix. This will stay fresh for 1 week when kept in the fridge.
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Ingredients
Directions
Firstly, blanch the cauliflower into boiling water for 1 minute, strain and let cool.⠀
Next, in a small pan lightly fry the mustard seeds in olive oil until they start to jump. Add the remaining brine ingredients, stir and let simmer for 5 minutes on a low heat.
Add to a 750ml jar the cauliflower, red onion, garlic and brine. Allow to cool.
Close air tight and shake the jar until evenly combined. Place in for fridge overnight for the flavours to mix. This will stay fresh for 1 week when kept in the fridge.
Mix it up, if you don’t have these ingredients, play around with what you have at home.
Go get your pickle on!
Laura x
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