Pickly Turmeric Cauliflower Antipasto
I love antipasto! I could seriously just eat a whole meal’s worth of olives, pickled veggies and cured meats. Even skip the meat and I’d be happy! A lot of antipasto veggies have added table sugar so I thought I’d give a refined sugar free version a try!
Turmeric Cauliflower Antipasto
4 inches fresh ginger
4 inches fresh turmeric
1 head of cauliflower
2 c. white vinegar
2 c. water
1 garlic clove minced
2 tsp. sea salt
1-2 tbsp. honey
2 tsp. red chili flakes
Peal ginger and turmeric. Slice into thin pieces. Trim cauliflower into florets and discard stems (or set aside for another recipe.) Place ginger, turmeric and cauliflower into a large jar or divide into smaller wide mouth jars.
Place vinegar, water, garlic, salt and honey in a sauce pan and stir well so salt and honey completely dissolves. Bring to a boil. Remove from heat and skim off any foam on top. Discard foam. Add crushed red pepper and stir.
Pour the pickling liquid into jar over top veggies so everything is submerged. Top with warm water if needed. Let cool to room temp before putting the lid on top. Let sit in refrigerator for 2 days so the flavors really meld.
Enjoy as an antipasto or side dish.