Quick Cauliflower Pickles
By á-174942
Ingredients
- 1/4 cup olive oil
- 1 onion coarsely chopped
- 2 garlic cloves smashed
- 1 1/4 pounds cauliflower florets - (abt 6 cups)
- 2/3 cup white wine
- 2/3 cup white wine vinegar
- 1 teaspoon salt
- 1 bay leaf
- 4 sprigs fresh thyme - (to 6)
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon dried red pepper flakes
- 1 cup pitted green olives
- Zest of 1/2 lemon
Details
Servings 12
Preparation
Step 1
Heat the olive oil and onion over low heat in a large saucepan or straight-sided sauté pan. Cook until the onion becomes translucent, about 3 minutes. Add the garlic cloves and cook until they begin to soften, about 4 to 5 minutes.
Add the cauliflower, white wine, white wine vinegar, salt, bay leaf, thyme, whole peppercorns and red pepper flakes. Cook until the cauliflower is tender but crisp, about 5 minutes.
With a slotted spoon, remove the cauliflower to a bowl and set aside. Add the green olives and lemon zest to the pan, increase the heat to high and reduce the liquid to a thick syrup, about 5 to 8 minutes.
Remove the bay leaf and pour the syrup over the florets. Cover tightly and refrigerate at least a couple of hours before serving. The cauliflower will keep for several weeks if refrigerated.
This recipe yields 12 servings.
Each serving: 84 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 369 mg. sodium.
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