Pickled cauliflower with greens and zucchini
4 servings
150 minutes
Andrey Kolodyazhny, chef of the restaurant "Black Fox", shared the recipe with us.
1
Wash the cauliflower and slice it into medium thickness.
- Cauliflower: 1 kg
2
Wash the beetroot and peel it. Chop randomly.
- Beetroot: 3 pieces
3
Prepare the brine. Pour water into a pot and place it on the fire.
- Water: 1.5 l
4
Once the water boils, add hibiscus, cherry, greens, and pieces of beet. Salt and add sugar to taste.
- Hibiscus tea (karkade): 10 g
- Cherry (sour): 0.5 kg
- Beet greens: 1 bunch
- Beetroot: 3 pieces
- Salt: to taste
- 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.
- 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.
- Tarragon: 20 g
- Cilantro: 50 g
- Parsley: 50 g
9
Cut the zucchini into small cubes and mix with herbs.
- Zucchini: 1 piece
10
Drizzle with truffle oil. The tartare is ready.
- Truffle oil: to taste
11
Place the tartar on top of the pickled cabbage and serve.
