Cookbook author Salma Hage's latest, The Mezze Cookbook, includes plenty of ways to transform cauliflower into a sharable Middle Eastern dish, our favorite of which includes pickling it with spices and turmeric. It's a low investment, high return recipe that adds texture and flavor to any dish—and is equally good as a stand-alone snack.
Recipe adapted from The Mezze Cookbook by Salma Hage
Yield: Three 8-ounce jars jars
Prep Time: 5 minutes, plus cooling and refrigeration time
Cook Time: 5 minutes
Total Time: 10 minutes, plus cooling and refrigeration time
Juice of 1 lemon
1 cup white wine vinegar
1 tablespoon black mustard seeds
1 tablespoon celery seeds (optional)
1 tablespoon coriander seeds
1 stick cinnamon
2 tablespoons coarse sea salt
2 tablespoons superfine sugar
One 2-inch piece fresh turmeric, peeled and finely chopped
1 small head cauliflower (around 1 pound), broken into florets
1. Put all the ingredients except the cauliflower in a large saucepan set over medium-low heat, and pour in 1 cup water. Bring to a boil.
2. Once the liquid is at a boil, add the cauliflower, bring back to a boil, then remove from heat and let cool for 10 minutes.
3. Pour into jars, leaving 1 inch of room on top (use sterilized jars if you're going to jar them for later use). Allow to stand uncovered until the liquid cools completely, then cover the jars with the lids refrigerate, preferably overnight so the flavors come together.