turmeric and pink pepper pickled cauliflower leaves

Makes a 1.5 litre Kilner jar which will need to be sterilised

1 Medium sized cauliflower and its leaves rinsed under cold water.

4 Whole chillies

3 Bayleaves

2 Star Anise

2 tbsp pink peppercorns

1 tsp salt

3 tbsp Turmeric

150ml Apple Cider Vinegar (or any you have in your house)

Filtered water to top up

This is my absolute fave. And they look fantastic. I’ve spent the majority of my life discarding the outer leaves of the cauliflower and its been a mistake. I now use them in everything, including a fantastic kimchi recipe I saw first at The Frog by Adam Handling.

Cut the cauliflower up into small florets, cut the outer leaves into bite size pieces.

Place half of all the dry spices at the bottom of the jar (using gloves to keep it at sterile as possible) push the cauliflower and leaves down into the jar, filling it almost to the top and add the remaining dry ingredients including the chillies.

Fill with the apple cider vinegar and the water. Seal and leave on a window sill at room temperature for 3-4 days, turning upside down every now and then. These should be ready after this time to eat but the flavour will get better the longer you leave them in the fridge. They will last up to three months, remember to use the juices too.

This goes so well with anything Moroccan spiced, pomegranate, chickpeas, hummus wraps, (lamb***), couscous, (farmhouse cheddar***), cucumber, harissa, sumac....

***

This is mostly plant - based but sometimes I slip up.