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    You are in: Home / Recipes / Middle Eastern Crunch: Turmeric Pickled Cauliflower Recipe
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    Middle Eastern Crunch: Turmeric Pickled Cauliflower

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    College Girl's Note:

    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

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 10, 2012

      55

      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!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Middle Eastern Crunch: Turmeric Pickled Cauliflower

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 120.7
     
    Calories from Fat 4
    24%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2373.6 mg
    98%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 3.2 g
    12%
    Sugars 17.5 g
    70%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    fresh ginger

    pickling spices

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