Mustard Pickled Cauliflower

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

How good this is! It is made with cider vinegar, which is milder than malt and is a lovely speckled yellow. Despite the spicy name, it is not at all hot. Store for six months before eating.


  • 2 large cauliflowers
  • 900 g/2 lb shallots, peeled
  • 2 tablespoons Meaux/wholegrain mustard
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sea salt
  • 600 ml/1 pint/2½ cups cider vinegar


    Divide the cauliflowers into florets and blanch in boiling water. Pack the cauliflower and shallots into a large sterilized jar. Put the mustards into a pan with the salt and slowly add the vinegar. Bring to the boil and pour over the vegetables in the jar. Cool and seal.