Go Back

Miso Pickled Cauliflower

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.
Author: Richard Makin

Ingredients

  • 330-350 g cauliflower broken into small and medium florets
  • 250 ml distilled vinegar
  • 250 ml water
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • 1 tablespoon salt regular table salt is fine
  • 65 g sugar
  • 1 teaspoon brown rice miso paste

Instructions

  • 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!

Nutrition

Serving: 1grams