Ingredients
- Cauliflower 500g
- Garlic clove 1
- Small beetroot 1
- SpinneysFOOD Bottled Drinking Water 400ml
- Beetroot juice 350ml
- White vinegar 125ml
- SpinneysFOOD Fine Sea Salt 1 tbsp
Nutrition (Per serving)
- Calories 43
- Fat 0.1g
- Protein 1.5g
- Carbs 9g
- Sugars 6.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lebanese pickled cauliflower
Lebanese 20 Mins Prep ยท 10 Mins Cook
- Slice the cauliflower into 5mm thick slices, including the stem. Peel and halve the garlic. Peel and thinly slice the beetroot.
- Combine the cauliflower, garlic and beetroot in a large bowl.
- Combine the water, juice, vinegar and salt in a medium pot and bring to a boil. Stir until the salt has dissolved, approx. 10 minutes. Pour the hot liquid over the raw ingredients and set aside to cool to room temperature.
- Divide the cauliflower mixture between sterilised jars and store at room temperature for approx. 4-5 days before eating.
- Keep refrigerated for up to one month.