Pickled cauliflower from Berber&Q (page 252) by Josh Katz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on June 22, 2025

    I used dried dill. These were delicious and crunchy and flavourful. Will make again

  • metacritic on June 06, 2021

    These are absolutely fantastic. I used hot water (205 degrees) to slightly cook the cauliflower, not least so the pickles would be ready immediately, rather than in three days time. I didn't have any dill so will add that next time, which I'm sure will add to an already fantastic pickle. I had loose cauliflower, which was especially beautiful with this brine.

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