Choufleur à la Grecque

Pickled Cauliflower


  • about 450 g/ 1 lb cauliflower
  • salt and pepper
  • 300 ml/ ½ pt dry white wine
  • 1 bay leaf
  • sprig of thyme
  • handful of celery leaves
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds, lightly
  • crushed (do this in a zip-lock
  • bag with a rolling pin)
  • juice of 2 lemons
  • about 125 ml/ 4 fl oz extra virgin olive oil
  • whole coriander leaves, to garnish


Cut off the stem from the cauliflower and trim the head into florets. Blanch these in rapidly boiling salted water for 2 minutes, refresh in cold water and reserve.

Put the wine in a pan with the bay leaf, thyme, celery leaves, black peppercorns and cumin seeds. Bring to the boil and reduce at a fast boil by two-thirds.

Pass through a sieve into a frying pan. Add the lemon juice and extra-virgin olive oil. Bring to the boil, add the florets and cook, tossing and shaking, for 2 minutes. Remove the florets and transfer to a warmed serving dish.

Continue to boil the pan liquid, stirring, until you have a syrupy residue. Spoon this over the cauliflower, and season with salt and pepper. Add a drizzle more olive oil, scatter over some whole coriander leaves and serve warm or at room temperature.