Tomato pickled cauliflower
Servings 6 people
Calories 158kcal
Ingredients
- 700 g cauliflower florets about one head, stem and leaves removed
- 100 g spring onion
- 500 g chopped tomatoes I use canned, but fresh is also good
- 120 ml white wine
- 120 ml vinegar I use apple cider vinegar
- 60 ml olive oil
- 1 tbsp sugar
- 3/4 tbsp salt
- 1/4 tsp nutmeg
- 3 cloves
Instructions
- Clean and cut the cauliflower into small florets and chop the spring onion. Separate the lighter root ends from the thinner leafy parts, as those will be added at two different moments.
- Pour the oil into a pot and set on medium heat. Pour in the chopped tomatoes, salt, sugar, nutmeg and cloves. Bring to a boil, then lower the heat and add in the wine as well as the root ends of the spring onion. Simmer for 10 minutes.
- Add the cauliflower florets and leafy ends of the spring onion. Stir to distribute and lower the heat to only keep a gentle simmer. Cover the pot and cook for 10 minutes.
- Remove from the heat and divide into jars, or let cool and enjoy immediately at room temperature. In order to preserve for a longer time, jars need to be sterilized or frozen.
Notes
- Remember to take the cloves out before eating. I follow my mother's recipe with whole cloves, but you can sub them with a pinch of ground cloves.
- Do not overcook the cauliflower, 10 minutes is all it takes if the florets are small. Overcooking will take away the crunchy texture.
- The nutritional information provided is made with an online calculator and only meant to be used as a guideline.
Nutrition
Calories: 158kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 1031mg | Potassium: 568mg | Fiber: 4g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 67mg | Calcium: 68mg | Iron: 2mg