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Jewish Recipes --> Recipes --> Salads

Pickled Cauliflower Rosh Hashanah Appetizer
6 to 8 servings

Recipe Ingredients:

  • 1 small head cauliflower
  • 1 tablespoon kosher salt
  • 1 cup red wine vinaigrette
  • 1/2 cup sugar
Remove the leaves and core from the cauliflower and cut into small florets. Put the florets into a large pot, cover with water, add the salt, and bring to a boil over high heat. Cook for 3 to 4 minutes at a boil, then drain.

While the cauliflower is cooking, combine the vinegar and sugar in a small saucepan. Cook over high heat, stirring occasionally, until the sugar dissolves. Add salt and pepper to taste. As soon as the cauliflower is drained, put it in a mixing bowl and add the vinegar mixture. Toss to coat the cauliflower well. Refrigerate for at least 2 hours, and up to several days.

TIP: Toss a tablespoon of chopped, fresh dill into the vinegar and sugar mixture.

Salads --> Rosh HaShanah Recipes

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods