The picnic lunch you take to your local fall fair needs variety to please all appetites. This version of a cauliflower pickle will do the trick.

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Servings: 6

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Ingredients

  • 4 cups (1 L) small Ontario Cauliflower florets
  • Half each Ontario Sweet Green and Red Pepper, diced
  • 2 Ontario Green Onions, sliced
  • 1/2 cup (125 mL) white wine vinegar
  • 1/2 cup (125 mL) water
  • 2 tsp (10 mL) granulated sugar
  • 1/2 tsp (2 mL) each chili powder and dried tarragon
  • 1/4 tsp (1 mL) each salt and pepper
  • Ontario Leaf lettuce

Instructions

In saucepan, steam cauliflower over boiling water 2 minutes; drain and cool. Place cauliflower, green and red pepper and onions in plastic bag.

Whisk together vinegar, water, sugar, chili powder, tarragon, salt and pepper; pour over vegetables and toss well. Refrigerate 2 to 3 hours or up to 1 day for flavour development. Drain and serve on leaf lettuce.

Nutritional information

  • Protein: 1.5 grams
  • Fat: 0.0 grams
  • Carbohydrates: 6.5 grams
  • Calories: 32