For the cashews: Heat the oven
Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
Add cauliflower and bring back to a boil.
Remove from heat and allow to come to room temperature.
Keep covered in its liquid in refrigerator.
eep warm; set aside.
For the Cauliflower: Line platter with multiple
Place the cauliflower, onion and pepper in large
ab of caponata, or a pickled cauliflower floret or asparagus tip.
lted.
Gently lower the cauliflower into the simmering water. The
FOR THE GUACAMOLE: Keep the vegetables
he board.
Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives
o a boil and cook for 2 mins. Drain. When cool
Break cauliflower and broccoli into flowerets, using as much of stems as desired.
Chop or cut small onion.
Mix remaining ingredients well and toss with cauliflower and broccoli.
Will serve 8 or more.
For one person or a small number, halve recipe for dressing and add to vegetables as desired.
b>for at least 5 minutes. Pack each jar 1/3 the cauliflower
Break cauliflower into smaller flowerets; set aside.
Combine all other ingredients in a saucepan and boil for 10 minutes.
Pour over cauliflower and let cool.
Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
Pack the cauliflower, onion, and garlic into a quart jar.
To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
Pour the hot brine over the cauliflower and let cool to room temperature.
Cover and refrigerate overnight or up to 1 week.
Cut cauliflower and put in bowl with 2 tablespoons salt.
Do the same with carrots; let stand 2 hours.
Rinse and drain. Combine vinegar, sugar, onion flakes, mustard seed, turmeric and peppercorns.
Bring to a boil; add carrots and return to boil. Simmer 5 minutes.
Add cauliflower; return to boil and simmer 8 minutes.
Put in jars and seal.
Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt.
Stir fry and cook covered, stir occassionaly, sprinkle water in between.
Separate flowerets of cauliflower.
Add salt.
Cover with cold water; drain and rinse with cold water.
Tie spices in muslin bag and boil with vinegar and sugar 10 minutes.
Add cauliflower; cook 3 minutes until nearly tender.
Pack in sterilized jars and fill with boiling syrup and seal.
May add peeled pickling onions and strips of green pepper to cauliflower, if desired.
Cook cauliflower in boiling salted water about 10 minutes. Drain.
While cauliflower cooks, combine remaining ingredients in small saucepan. Cook over low heat 5 minutes.
Pour over cooked cauliflower.
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions.
Find lots more delicious recipes as well!
Break cauliflower into florets.
Place in a bowl and sprinkle with salt.
Cover and let stand 2 hours.
After 2 hours, rinse cauliflower and dry well.
Wash cauliflower and break into florets.
Combine with onions and salt.
Cover with ice.
Let stand 2 to 3 hours.
Drain thoroughly.
Combine vinegar, sugar, mustard seed, celery seed, turmeric and red pepper.
Bring to a boil.
Add cauliflower and onions.
Return to boil.
Reduce heat and simmer 7 minutes.
Pack into hot jars.
Process 10 minutes.
Makes 5 pints.