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Quick Cauliflower Pickles

Source of Recipe

by Millie, from LA Times - November 12, 2003


List of Ingredients

¼ cup olive oil
1 onion, coarsely chopped
2 cloves garlic, smashed
1 ¼ pounds (about 6 cups) cauliflower florets
2/3 cup white wine
2/3 cup white wine vinegar
1 teaspoon salt
1 bay leaf
4-6 sprigs fresh thyme
½ teaspoon whole black peppercorns
¼ teaspoon dried red pepper flakes
1 cup pitted green olives
Zest of ½ lemon


Recipe

1. Heat the olive oil and onion over low heat in a large saucepan or straight-sided sauté pan. Cook until the onion becomes translucent, about 3 minutes. Add the garlic cloves and cook until they begin to soften, about 4 to 5 minutes.

2. Add the cauliflower, white wine, white wine vinegar, salt, bay leaf, thyme, whole peppercorns and red pepper flakes. Cook until the cauliflower is tender but crisp, about 5 minutes.

3. With a slotted spoon, remove the cauliflower to a bowl and set aside. Add the green olives and lemon zest to the pan, increase the heat to high and reduce the liquid to a thick syrup, about 5 to 8 minutes.

4. Remove the bay leaf and pour the syrup over the florets. Cover tightly and refrigerate at least a couple of hours before serving. The cauliflower will keep for several weeks if refrigerated.

Servings: 12

Each serving: 84 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 369 mg. sodium