PICKLED PURPLE HAZE!
Try growing Purple Rain cauliflower – the more purple the cauliflower the more antioxidants it contains. Serve raw as a crudite or lightly steam the florets to retain its nutrients.
Ingredients:
2 1/2 cups white wine vinegar
1 cup white sugar
½ teaspoon turmeric powder
2 teaspoons each coriander seeds and mustard seeds
½ cauliflower
½ lemon
2-3 Bay leaves
Put vinegar, 1 cup cold water, sugar, salt, turmeric, and coriander and mustard seeds in a saucepan. Bring to the boil, stirring until sugar dissolves. Cut cauliflower into florets and pack into sterilised preserving jars with a few slices of lemon and Bay leaves.
Pour on hot liquid, to cover. Sealed tightly.
Store in the fridge.
Serve as part of an Antipasto or cheese platter.