Carmel chef Brandon Miller makes pickled cauliflower to serve as a topping on lamb burgers.
Executive Chef Brandon Miller Mundaka Restaurant
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2 cups water
1 cup good-quality apple cider vinegar
1/4 cup sugar
2 tbsp. kosher salt
1 tbsp. fennel seeds
1 tsp. coriander seeds
1 tsp. whole black peppercorns
1 head cauliflower, sliced 1/4-inch thick
6 shallots, thinly sliced
In a medium saucepan, boil all ingredients except cauliflower and shallots. Place cauliflower and shallots in a glass or other nonreactive container and pour boiling brine over. Cool and refrigerate until needed. Will last refrigerated for up to 2 weeks.
Makes about 4 cups