Pickled cauliflower

Cauliflower is distinguished not only by its tenderness, but also by its attractive, somewhat festive appearance, thanks to which many culinary experts prefer to use it to prepare their masterpieces. By the way, for a long time cauliflower was called Syrian - probably due to the fact that it was originally grown in Syria. Before being in our country, cauliflower was popular in Prussia, as well as a number of other world powers.

Interestingly, under Catherine, cauliflower was originally an expensive product, dishes from which were found only on the tables of the nobility, and only much later it appeared in the diet of poor people. By the way, for a long time this type of cabbage did not want to take root in Russia - a country cold from a climatic point of view. However, thanks to the efforts of A. Bolotov, a famous Russian botanist and breeder, this culture is quite common today among domestic gardeners and gardeners.

It is worth noting that cauliflower has always been valued for its excellent gastronomic qualities. So, among the numerous methods of culinary processing of cauliflower, extinguishing, boiling, frying (in batter) stand out. In addition, salty, canned and pickled cauliflower is delicious. The calorie content of pickled cauliflower is about 2

8. 4 kcal per 100 grams.

Regardless of your chosen path for its preparation, pickled cauliflower cabbage always turns out to be delicate in texture and unusually pleasant in taste. If you prefer pickled cauliflower, which has a pungent and obvious acid content, use more table vinegar or acetic acid.

Before making pickled cauliflower, which acts as an excellent savoury snack, you need to choose the right forks for the workpiece. Good fresh cauliflower has a slightly creamy or whitish colour, with dense vegetable heads to be stain-free.

Benefits of pickled cauliflower

In addition to the obvious advantages in external and taste qualities, the benefits of pickled cauliflower for the human body, but with its limited use, are also known. Initially, a fresh vegetable is nutritious and has a mass of nutrients, since the part called the fruit is actually its shoots. That is why they contain a significant number of valuable elements.

The benefits of pickled cauliflower will be manifested to a greater extent if a limited amount of acetic acid is used during its preparation, which is detrimental to the development of lactic acid bacteria useful for human intestines. If possible, it is best to cook pickled cauliflower with the addition of citric acid.