Pickled Cauliflower
With Green Chilli, Lemon Juice and Mustard Seeds
4
Serves
5 mins
Prep Time
Cook Time
Recipe author
Brooke Campbell
Pickled cauliflower is delicious with curries, casseroles or bolognese and makes a great low carb substitute for rice or pasta.
Rate this recipe
Share
Ingredients
1/2 head cauliflower
divided into small florets
1/2 tsp sea salt
A pinch of cayenne pepper
A pinch of white sugar
1 chilli
seeds removed and finely sliced
a small handful of fresh coriander
roughly chopped
2 Tbsp lemon juice
2 tsp cider vinegar
1 Tbsp olive oil
1/2 tsp brown mustard seeds
Method
To Pickle Cauliflower
To Serve
1
Place the cauliflower and salt in a glass bowl and toss well.
2
Cover and place in the fridge for 3 hours.
3
Remove from the fridge and drain away any liquid.
4
Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar.
5
Mix well.
6
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
Nutrition Information per Serving (92g)
Energy
200kJ (51 kcal)
Protein
0.8g
Total Fat
3.9g
Saturated Fat
0.6g
Carbs
2.5g
Dietary Fibre
1.7g
Sodium
31mg
Iron
0.4mg
Zinc
mg
Vitamin B12
µg
