Cook cauliflower in salted water for 6 to 7 minutes or until tender-crisp.
Drain.
Mix pickle liquid, sweetener, garlic and onion in a small bowl.
Pour over cauliflower, pickles and radishes in bowl.
Toss to marinate.
Cover in refrigerator for 12 hours, stirring occasionally.
Drain before serving.
ater to a boil; add cauliflower, broken up to make 6
Break cauliflower in florets, should be 2-quarts.
Cook in a small amount of unsalted water for 5 minutes.
Drain.
Combine remaining ingredients and bring to a boil.
Add cauliflower and simmer 2 minutes.
Pack in 6 hot pint jars and seal.
Process 5 minutes.
Wash cauliflower and divide into florets.
Combine onions, red pepper and salt; cover with ice cubes.
Let set 3 to 4 hours. Drain well.
Combine with remaining ingredients.
Bring to a boil. Add cauliflower and onions.
Boil 10 minutes or until vegetables are tender.
Remove red pepper and pack vegetables into hot jars. Cut red pepper into pieces and put in each jar.
Yield: 5 pints.
For the turnip pickles. Brush the turnips clean and
Break the cauliflower up into florets, then steam
t looks like cauliflower snow.
Place cauliflower rice/snow in
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done.
Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed.
Bring to a boil.
Mix together flour, ground mustard, turmeric powder and cold water to mix.
Add this to boiling vinegar and continue to boil for 5 minutes longer.
Pour boiling mixture over pickles and seal in jars.
Makes about 4-quarts.
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
boil.
Place potatoes, cauliflower and soaked peas in slow
Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.
Trim the core off of cauliflower; cut into bite-size florets
herkins, white onions, and the cauliflower flowerets.
Sprinkle each vegetable
Place cucumbers, cauliflower, and jalapenos (if using pickled
Save liquid from store bought dill pickles. Add any of the following:
beets, carrots, cauliflower, peaches or pears.
Store, covered (empty pickle jar works fine), in refrigerator.
Allow to set 2 to 3 days to blend flavors.
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions.
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nd bubbling.
Stir in cauliflower, green pepper, Monterey Jack cheese