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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Miso Pickled Cauliflower

Miso Pickled Cauliflower

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Cauliflower is one of my favourite vegetables to pickle. If you’d said that sentence to me 10 years ago I’d have rolled my eyes hard enough to cause a migraine, but it’s true, and pickling is cool now so SHUT IT YESTER-ME!

This recipe is simple, quick, and perfect for just having in the fridge in case of the munchies. This stuff dunks into hummus like a champ, tops salads like a mother and brings smiles to tipsy food bloggers hunting for a snack. I’m also actually eating it by the forkfull as I type, right this second. Follow the recipe properly and you’ll end up with one of the crunchiest little umami bombs out there - trust.

Nb. This recipe calls for a sterilised jar. Don’t fret - it’s super easy. Just wash a jar in nice hot soapy water, rinse but don’t dry, place on a baking tray and pop in the oven at just over 100c for 10 minutes. Allow to cool and you’re ready to go.

Makes 1 Litre Jar of Pickles

330-350 g cauliflower (broken into small and medium florets)
250 ml distilled vinegar
250 ml water
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1 tbsp salt (regular table salt is fine)
65g sugar
1 tsp brown rice miso paste

In a saucepan over medium low heat, add the mustard and coriander seeds. Toast until fragrant for a minute, swirling the pan to stop burning.
Very carefully, add the water to the pan. Next add the vinegar, salt, sugar and miso paste.
Bring to the boil and stir regularly to make sure the salt and sugar have dissolved.

Meanwhile, take a sterilised 1 litre pickling jar with a screw or clip top lid and pack it full of cauliflower florets. Don’t worry if it’s a tight squeeze - they tend to shrink slightly when pickled.

Remove the vinegar mixture from the heat and pour over the jar of cauliflower using a funnel to avoid spills. Do not put the lid on - allow the mixture to cool to room temperature before sealing and then refrigerating. Do not open for at least two days - this ensures the cauliflower is beautifully crisp when you finally open and taste.

The cauliflower should last in the fridge for a month or so, but there’s no way you’ll go that long without eating it all!

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