Pickled Cauliflower & Avocado Salad
https://foodloversmarket.co.za/recipes/pickled-cauliflower-avocado-salad/
Pickled cauliflower packs a punch atop a fresh seasonal salad, this one is a beautiful Autumn salad. Autumn is for avos after all, and that creamy avo pairs perfectly with a cauliflower pickle. This pickled cauliflower recipe is inspired by a Cape Malay pickle, using curry powder, turmeric and aromatic spices. The cauliflower gets this beautiful sunny yellow colour, making your salad pop with colour, flavour and nutrients! Time to get pickling and eat the rainbow.
This pickle can last for up to 1-2 months in an airtight, sterilised jar stored in the fridge.
Cooking Methods
- Pickling
Ingredients
Vegan Pickled Cauliflower:
- 30ml (2 Tbsp) vegetable oil
- 2 white onions, halved and sliced
- 15ml (1 Tbsp) curry powder
- 2.5ml (1/2 tsp) turmeric
- 5ml (1 tsp) paprika
- 5ml (1 tsp) ground coriander
- 7.5ml (1/2 Tbsp) fresh ginger, peeled and grated
- 1 carrot, peeled and roughly grated
- 1 large cauliflower head, cut into florets
- 1 bay leaf
- 500ml (2 cups) white wine vinegar
- 250ml (1 cup) water
- 125ml (1/2 cup) sugar
- Pinch of salt
Avocado Herb Salad:
- 150g Food Lover’s Market Country Salad, washed
- 1 ripe Fuerte avocado, cut into slithers
- 45ml (3 Tbsp) sunflower seeds, toasted
For the dressing:
- 60ml (1/4 cup) pickling liquid from the pickled cauliflower
- 30ml (2 Tbsp) Food Lover’s Market Blended Seed and Extra Virgin Olive Oil
Directions
For the pickled cauliflower
- Heat a large frying pan over a moderate heat with the oil, add the onions and sauté for about 4-5 minutes until soft and translucent. Add the curry powder, turmeric, paprika and coriander and cook for another minute or two.
- Add the ginger and carrots and cook for another minute. Add the cauliflower florets and stir well to get the cauliflower nice and coated in the spice mixture.
- In another saucepan, over a low to medium heat, add the bay leaf, vinegar, water and sugar with a pinch of salt. Allow to heat up while stirring and letting the sugar dissolve.
- Place the cauliflower and spice mixture in two sterilised 1 litre jars and pour the vinegar mixture over. Allow to pickle for at least 1 hour. The longer the mixture stays in the jars, the more the pickle will intensify in flavour as it pickles even more.
- This pickle can last for up to 1-2 months in an airtight, sterilised jar stored in the fridge.
- Combine the pickling liquid and olive oil in a jar and shake to emulsify.
- Place the Country Salad on a serving platter and top with the avocado and the pickled cauliflower (don’t forget to dish some of the lovely pickled onions too).
- Sprinkle with the toasted sunflower seeds and serve with the dressing.
