Roasted Pickled Cauliflower

Posted by in Recipes, Preserving .
Roasted Pickled Cauliflower

1 cauliflower - washed dried & broken into florets
1/2 cup olive oil
3 pinches sea salt
3 tbsp garam masala
1 litre white wine vinegar
1 litre water
1 red chilli

Yield 2 x No.31 bottles

Place cauliflower, oil, garam masala and sea salt into a bowl and massage thoroughly, place in oven preheated to 190 degrees C, best if placed flat on a tray with baking paper.  Roast for 20 minutes turning every 5 minutes or so.  Remove and allow to cool.
Heat water, vinegar and chopped chilli in saucepan, bring to a simmer and allow to cool.  
Pack cauliflower into No.31 bottles top up with chilli vinegar, seal with ring, s/s lid and clip, process as per preserver type.

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