At his Philadelphia restaurant Zahav, chef Michael Solomonov goes through about 250 heads of cauliflower a week. Not one to waste a thing, he pickles the cores (or hearts) and serves them as an appetizer.
Slideshow:More Vegetarian Recipes
2 cauliflower hearts (cores), cut into 1 1/2-inch pieces
3 celery ribs, sliced 1 inch thick on the diagonal
2 carrots, sliced 1 inch thick on the diagonal
2 cups white wine vinegar
1/4 cup kosher salt
1/4 cup granulated sugar
3 garlic cloves, smashed
3 cardamom pods, crushed
1 jalapeño, halved
1 teaspoon ground turmeric
How to Make It
Pack the cauliflower, celery and carrots into two 1-pint jars. In a small saucepan, combine the vinegar with the salt, sugar and 1 cup of water and bring to a boil. Cook, stirring, until the salt and sugar dissolve, about 1 minute. Stir in the garlic, cardamom, jalapeño and turmeric. Pour the brine over the vegetables. Let cool to room temperature, then refrigerate overnight before serving.
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