Ok first question, what the hell is Romanesco? Romanesco is that strange almost other worldly (martian possibly) looking cauliflower that has spiky fleurettes instead of the usual rounded ones. It is very popular in France and is now readily available in the UK in larder supermarkets and farmers markets.
While this is a recipe for pickled romanesco you can just use normal cauliflower instead if you like. Just replace the romanesco with standard cauliflower and follow the rest of the ingredients and recipe as normal.
This pickle is handy for serving with cold meats or on the side with baked ham or just chick it on the cheeseboard to give a bit of crunch and a flavour change at the end of the meal or for that cheesy evening snack attack.
Karon x
PICKLED ROMANESCO
Ingredients
- 200 ml white wine vinegar
- 1 tsp mustard seeds
- 50 g granulated sugar
- 2 cloves
- 1 cinnamon stick
- 1 head of romanesco or normal cauliflower
Instructions
- Chop the cauliflower or romanesco into florettes and set aside
- Simmer all other ingredients in the vinegar for 15 mins
- Blanch the veggies in boiling water for 2 mins then drain thoroughly
- Pack the veg into sterilised jars and pour over the spiced vinegar
- Store in the fridge for 2 weeks to allow the flavours to mature before using
- Keep in the fridge and eat within 1 month after opening
Allison Johnson says
January 12, 2019 at 12:04 amI LOVE this recipe — we tried it last weekend and just posted about it to our blog: https://www.tablefor2sf.com/new-blog/january2019
Thank you!!
Karon Grieve says
January 15, 2019 at 9:27 amThanks so much glad you enjoyed it and shared it too.
K