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Pickled Cauliflower Salad

The picnic lunch you take to your local fall fair needs variety to please all appetites. This version of a cauliflower pickle will do the trick.

 
Preparation Time: 15 minutes
Cooking Time: 2 to 3 hours
  Serves 6
 
4 cups (1 L)
 small Ontario Cauliflower florets
Half each Ontario Sweet Green and Red Pepper, diced
2 Ontario Green Onions, sliced
1/2 cup (125 mL) white wine vinegar
1/2 cup (125 mL) water
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each chili powder and dried tarragon
1/4 tsp (1 mL) each salt and pepper
  Ontario Leaf lettuce

In saucepan, steam cauliflower over boiling water 2 minutes; drain and cool. Place cauliflower, green and red pepper and onions in plastic bag.

Whisk together vinegar, water, sugar, chili powder, tarragon, salt and pepper; pour over vegetables and toss well. Refrigerate 2 to 3 hours or up to 1 day for flavour development. Drain and serve on leaf lettuce.

Nutritional Information:  
1 Serving:  
Protein: 1.5 grams
Fat: 0.0 grams
Carbohydrates: 6.5 grams
Calories: 32

 

 

 

 

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