Turmeric-pickled cauliflower stems

Don't toss those cauliflower stems! Turn them into these golden turmeric pickles in minutes — perfect with falafel, grain bowls or tucked into a wrap. Zingy, zero-waste and so satisfying!

Serves: per 50g serve (Makes 1 x 300ml jar)

Time to make: 15 mins , plus 2-3 days refrigeration

Ingredients

More weights & measures

1 cauliflower stem
125ml white wine vinegar
125ml water
2 tablespoons raw sugar
½ teaspoon salt
½ teaspoon caraway seeds
½ teaspoon black peppercorns
small pinch ground turmeric
small pinch chilli flakes

Instructions

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1 Thinly slice cauliflower and put into a clean jar or container.

2 In a small, non-reactive saucepan, heat vinegar, water, raw sugar, salt, caraway seeds, peppercorns, turmeric and chilli flakes over medium heat. Stir to dissolve sugar and bring to the boil, then pour over the cauliflower. Seal jar immediately.

3 Refrigerate for a few days before eating; it should last for 2–3 weeks in the fridge.

Serving suggestion

Serve with falafel, garlic dip and flatbread, stirred through a grain salad or in a sandwich.

HFG tip

This is an edited extract from Pocket Pickler: Essential recipes for pickles, chutneys, relishes and more by Alex Elliott-Howery. Published by Murdoch Books RRP$29.99

Nutrition Info (per serve)

Calories 20 cal

Kilojoules 80 kJ

Protein 0.5 g

Total fat 0.5 g

Saturated fat 0.5 g

Carbohydrates 4 g

Sugar 4 g

Dietary fibre -0.5 g

Sodium 123 mg

Calcium 4 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.