CAULIFLOWER PICKLE RECIPES

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CHEESY CAULIFLOWER BREADSTICKS RECIPE: HOW TO MAKE IT



Cheesy Cauliflower Breadsticks Recipe: How to Make It image

These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve them with your favorite marinara sauce.—Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 11

1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 large egg
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
Marinara sauce, optional

Steps:

  • Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half cheese mixture into cauliflower; reserve remaining cheese mixture. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.

Nutrition Facts : Calories 66 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 vegetable

QUICK-PICKLED CAULIFLOWER RECIPE | BON APPéTIT



Quick-Pickled Cauliflower Recipe | Bon Appétit image

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Provided by Bryant Terry

Yield Makes 2 quarts

Number Of Ingredients 11

1 large head of cauliflower (any color), cut into 1"–1½" florets (about 4 cups)
2 Scotch bonnet or habanero chiles
2 large garlic cloves, lightly crushed
2 tsp. black peppercorns
2 tsp. coriander seeds
4 cups unseasoned rice vinegar
¼ cup fresh lime juice
1 cup raw sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
2 Tbsp. bourbon
Two 1-quart heatproof glass jars

Steps:

  • Divide cauliflower, chiles, and garlic evenly between jars.
  • Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.
  • Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.
  • Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving. Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.

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EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 29 calories per serving
    1. Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
    2. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
    3. Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
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EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 29 calories per serving
    1. Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
    2. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
    3. Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
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Reviews 4.7
Total Time 40 minutes
  • Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
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Total Time 1 hours 20 minutes
Category Dinner, Main course, Side dish, Supper, Vegetable
Calories 687 calories per serving
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From tasteofhome.com
Reviews 4.2
Total Time 20 minutes
Category Lunch
Calories 338 calories per serving
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This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon
From tasteofhome.com
Reviews 4.2
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Category Lunch
Calories 338 calories per serving
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From cooking.nytimes.com
Reviews 4
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