Pickled Cauliflower Red Pepper Salad With Anchovies Food

PICKLED CAULIFLOWER

Steps:

• Wash the mason jars and lids in hot soapy water. Rinse them, then let them air dry.
• Cut the cauliflower into florets. Cut the red pepper and carrot into strips. Peel and slice the garlic cloves in half.
• Tightly pack the cut vegetables into the mason jars. Then pack in the following ingredients, divided between the two jars: garlic, dill, coriander seeds and peppercorns.
• In a medium saucepan combine the sugar, kosher salt, white vinegar, and water and bring to a boil.
• Once just boiling, remove from the heat and pour the hot brine into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
• Place the lids on the jars and screw on the rings until they are tight. Cool to room temperature and transfer to the refrigerator. Refrigerate 24 hours. The pickles last up to 1 month refrigerated.

SPICY QUICK-PICKLED CAULIFLOWER

Steps:

• Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
• Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
• Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
• Place jar in the refrigerator for 24 hours, shaking every 8 hours.

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Steps:

• Pickled cauliflower:
• Combine all the ingredients in covered container and refrigerate for at least 24 hours.
• Salad:
• Preheat the oven to 375 degrees F.
• In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
• Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
• What a salad- it's springtime on a plate!
• The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES

Steps:

• Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
• Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
• In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
• Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
• Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
• To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
• Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.