Make yourself a batch of picked cauliflower and get creative in the kitchen. Recipe by Chef Wes Johnson of Metropolitan Farmer.
Recipe by Chef Wes Johnson of Metropolitan Farmer.
2 quarts cauliflower, cut into 1-inch pieces
1 teaspoon coriander
1 teaspoon mustard seed
2 cloves garlic
1 onion, chopped
3 tablespoons sugar
1 teaspoon crushed red pepper
2 tablespoons kosher salt
3 cups apple cider vinegar
Pack the cauliflower in a glass jar or plastic container. Heat the remaining ingredients to a boil, and pour over the cauliflower. Allow to cool, cover, and refrigerate for 3 days before serving.