Recipe of the week
It takes only 10 minutes to prepare this flavorful staple of Middle Eastern dining, and you’ll always be happy to have some ready in your refrigerator, said Abby Reisner in TastingTable.com. It’s our favorite cauliflower recipe in Salma Hage’s newest volume, The Mezze Cookbook. Pickled with turmeric and other spices, the cauliflower “adds texture and flavor to any dish—and is equally good as a stand-alone snack.”
Juice of 1 lemon
1 cup white wine vinegar
1 tbsp black mustard seeds
1 tbsp celery seeds (optional)
1 tbsp coriander seeds
1 stick cinnamon
2 tbsp coarse sea salt
2 tbsp superfine sugar
one 2-inch piece fresh turmeric, peeled and finely chopped
1 small head cauliflower (around 1 lb), broken into florets
Put all ingredients except cauliflower in a large saucepan set over medium-low heat, and pour in 1 cup water. Bring to a boil.
Add cauliflower, bring liquid back to a boil, then remove saucepan from heat and let cool for 10 minutes.
Pour cauliflower into jars, leaving 1 inch of room on top. (Use sterilized jars if you’re going to store them for later use.) Allow to stand uncovered until the liquid cools completely, then screw on lids and refrigerate, preferably overnight so the flavors come together. Makes three 8-oz jars.
Christina Holmes/The New York Times/Redux, courtesy of the Tasting Table ■