Middle Eastern Crunch: Turmeric Pickled Cauliflower

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Total Time
10mins
Prep 5 mins
Cook 5 mins

The Casbah in Lawrence, KS puts these in their house salad. This is my favorite burger joint EVER but, the pickled vegetables in the salad are so delicious they are freaky tasty. I had to buy the cookbook from the chef's Robert and Molly Krause. Because of their book, I want to start canning. :D "Pickles are a great way to use up a garden bounty and eat more vegetables. Beyond snacking, they taste great in salads, with dips or hummus, or atop a sandwich." - The Cook's Book of Intense Flavors

Ingredients Nutrition

Directions

  1. Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
  2. Add cauliflower and bring back to a boil.
  3. Remove from heat and allow to come to room temperature.
  4. Keep covered in its liquid in refrigerator.
Most Helpful

5 5

Made as written. Used cauliflower from our CSA box-locally grown and organic. Well received at a family potluck and thanks for posting! No leftovers-boo hoo!!!