Pickled Cauliflower and Red Onion
Need a gluten free and vegan side dish? Pickled Cauliflower and Red Onion could be a great recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 1g of fat, and a total of 145 calories. This recipe serves 2. If you have wine vinegar, coriander seeds, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
Bring a medium pot of water to a boil.
Add the cauliflower and cook until crisp-tender, about 2 minutes.
Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
Photograph by Charles Masters