Tangy Pickled Cauliflower
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
1 tablespoon low salt chicken broth
3 teaspoons no salt curry seasoning
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1 stalk celery, minced
1 head cauliflower, broken into florets
1 cup purified water
1 1/2 cups apple cider vinegar
1 teaspoon Stevia Plus
1/2 teaspoon dried dill Recipe
Cook the curry seasoning, ginger, garlic, and celery in broth in a nonstick pan over medium heat for 2 minutes. Add the cauliflower florets to the pan and toss to coat. Cook the cauliflower for 5 minutes or until slightly tender. In a large glass container, combine the water, vinegar, Stevia Plus, and dill. Place the spiced cauliflower into the container with the other ingredients. Storein the refrigerator for 1 week to allow flavors to develop through eating.
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