Marinated cauliflower

Description

When I see strong white forks of cauliflower, certainly fresh, firm and crisp, I immediately imagine a fork with a pickled inflorescence. Fragrant, spicy, sweet and sour and pickled cabbage in the post has an excellent variety to the diet of a colorful burst of flavors and emotions. Out the post too, not gonna lie!

Ingredients

Cauliflower

1 plug
Carrots

1 piece
Red sweet pepper

1 piece
Pepper green

1 piece
Garlic

4 tooth
Chili

1 piece
Lemon

0.5 piece
Coriander

1 pinch
Paprika sweet

1 tsp
Vegetable oil

1 Tbsp
Salt

1 tsp
Sugar

2 tsp
Water

0.5 l

Cooking

To disassemble the cabbage into florets.

Blanch in boiling water 30 seconds.

Cool under running cold water.

Cut the vegetables into thin slices.

Tuck the cabbage into the container, put the vegetables. Sprinkle with coriander and sugar.

Boil water with paprika, salt and butter. On average forks is about half a liter of water. Cool slightly, mix well and pour into the cabbage. When the fill becomes warm, squeeze the cabbage juice of half a lemon.

Remove the cooled cabbage overnight in the refrigerator. To serve as a better out of the fridge. Great to serve this cabbage to the young boiled potatoes with butter.

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