Cauliflower has a delicate and sweet taste with nutty notes. Thanks to this, it goes well with many vegetables and spices. Try to make a cauliflower lecho. This is a real symphony of flavors and aromas!
Ingredients
- Cauliflower - 1 kg
- Tomatoes - 1 kg
- Onion - 200 g
- Garlic - 50 g
- Greenery - a couple of twigs
- Vegetable oil - 80 ml
- Vinegar - 3 tbsp.l.
- Paprika - 1 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 80 g
- Salt - 50 g
Step-by-step cooking recipe
Disassemble the cauliflower into inflorescences, cut large parts.
Peel the tomatoes and pass them through a juicer.
Chop the dill, peeled onion and garlic.
Heat the oil in a frying pan, add the onion and garlic and fry until golden brown.
Boil the tomato juice, add the roast, sugar, salt and spices. Boil for 15 minutes.
Add cauliflower, herbs and cook for another 15 minutes.
Pour in the vinegar, soak for another 1 minute and close in the prepared jars.
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