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Pickled cauliflower with greens and zucchini

4 servings

150 minutes

Andrey Kolodyazhny, chef of the restaurant "Black Fox", shared the recipe with us.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
229.4
kcal
10.9g
grams
1.9g
grams
46.1g
grams
Ingredients
4servings
Cauliflower
1 
kg
Water
1.5 
l
Beet
3 
pc
Cherry
0.5 
kg
Salt
 
to taste
Sugar
 
to taste
Hibiscus
10 
g
Beet tops
1 
bunch
Coriander
50 
g
Tarragon
20 
g
Parsley
50 
g
Truffle oil
 
to taste
Zucchini
1 
pc
Cooking steps

  • 1

    Wash the cauliflower and slice it into medium thickness.

    Required ingredients:
    1. Cauliflower: 1 kg

  • 2

    Wash the beetroot and peel it. Chop randomly.

    Required ingredients:
    1. Beet: 3 pieces

  • 3

    Prepare the brine. Pour water into a pot and place it on the fire.

    Required ingredients:
    1. Water: 1.5 l

  • 4

    Once the water boils, add hibiscus, cherry, greens, and pieces of beet. Salt and add sugar to taste.

    Required ingredients:
    1. Hibiscus: 10 g
    2. Cherry: 0.5 kg
    3. Beet tops: 1 bunch
    4. Beet: 3 pieces
    5. Salt:  to taste
    6. Sugar:  to taste

  • 5

    Boil the marinade for 2 minutes.

  • 6

    Pour brine over the cabbage and place it in a dark place for 2 days.

    Required ingredients:
    1. Cauliflower: 1 kg

  • 7

    Once the cabbage is marinated, place it on plates.

  • 8

    Prepare tartar from tarragon, cilantro, and parsley. Wash the greens well and chop finely.

    Required ingredients:
    1. Tarragon: 20 g
    2. Coriander: 50 g
    3. Parsley: 50 g

  • 9

    Cut the zucchini into small cubes and mix with herbs.

    Required ingredients:
    1. Zucchini: 1 piece

  • 10

    Drizzle with truffle oil. The tartare is ready.

    Required ingredients:
    1. Truffle oil:  to taste

  • 11

    Place the tartar on top of the pickled cabbage and serve.

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