Healthier Version Of A Classic Recipe

Pickled Cauliflower

with Lemongrass, Ginger and Star Anise
Average: 5 (3 votes)
(3 votes)
Pickled Cauliflower

Pickled Cauliflower - Spicy, Asian-style pickled vegetables

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Health Score:
90 / 100
1 hr
ready in 21 d. 1 hr 30 min.
Ready in

Healthy, because

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Nutritional values

This is the perfect side dish, with no fat, hardly any calories, and instead, substances from chili and ginger that boost the metabolism. In addition, cauliflower supports the immune system with plenty of vitamin C and strengthens the work of heart, nerves, and muscles with potassium.

In order to achieve the optimum flavour, the cauliflower needs at least 3 weeks to soak through. It goes very well with roast meat, grilled meat, fish, cold roasts, or sushi.

1 serving contains
(Percentage of daily recommendation)
Calorie32 cal.(2 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates5 g(3 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium204 mg(5 %)
Calcium19 mg(2 %)
Magnesium19 mg(6 %)
Iron0.5 mg(3 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.1 g
Uric acid37 mg
Cholesterol0 mg
Development of this recipe:


1 small Cauliflower (about 30 ounces)
5 ozs Baby corn cob
4 garlic cloves
15 Pearl onion
5 small red chili peppers
12 sheets Thai basil
2 stalks Lemongrass
1 pc ginger (about 2 ounces)
1 Tbsp salt
1 Tbsp cane sugar
¾ cup White vinegar
½ Star anise
How healthy are the main ingredients?
gingerCauliflowerCauliflowergarlic clovesalt

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Ladle, 1 canning jar (about 26 oz), 1 Kitchen towel, 1 Thermometer

Preparation steps

Pickled Cauliflower preparation step 1

Rinse jar (approximately 24-26 oz) and matching lid with boiling water and let dry upside down on a kitchen towel.

Rinse cauliflower, pat dry, and cut into florets.

Pickled Cauliflower preparation step 2

Rinse mini corn cobs and drain. Peel garlic and onions.

Pickled Cauliflower preparation step 3

Rinse chile peppers. Rinse basil, shake dry and pluck leaves.

Pickled Cauliflower preparation step 4

Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.

Pickled Cauliflower preparation step 5

In a pot, bring approximately 2 cups water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.

Pickled Cauliflower preparation step 6

Layer vegetables alternately with basil leaves and chile peppers in prepared jar.

Pickled Cauliflower preparation step 7

Measure out approximately 2 scant cups from reserved cooking liquid, adding water if necessary. Return liquid to the pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in the jar to cover. Tightly seal lid.

Pickled Cauliflower preparation step 8

Process jar according to the manufacturer's instructions.