After making cauliflower cheese for the children the other day, I was loathe to waste the stem so here's a really easy to make cauliflower pickle that uses it. Spicy and laced with chilli and turmeric it's really moreish and good for you.
Forget its bad school lunch reputation and enjoy the crunch and flavour alongside a curry or, as I do more often than not, as a snack straight from the jar.
Ingredients: 1 large leftover cauliflower stem, chopped into small pieces 2 bay leaves 8 peppercorns 8 cardamom pods 6 cloves 1tbsp turmeric powder 1tsp each of ground cumin, coriander and fennel seed 250ml water 125ml raw cider vinegar 75g coconut sugar
1. Chop the stem into small pieces and pack into a sterilised kilner jar, or similar.
2. Bring the remaining ingredients to the boil in a saucepan and leave to cool to room temperature.
3. Pour into the jar, seal and store in the fridge for one week, after which it will be ready to eat.