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 

Chef Michael Solomonov
Michael Solomonov
November 2015

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Credit: © Con Poulos

Recipe Summary test

total:
15 mins
Yield:
Makes 2 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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