Pickled Purple Cauliflower

What gives this cauliflower its beautiful hot pink/purple color? No added dye here! It’s anthocyanin- the antioxidant compound that gives red, purple, and blue plants their bright pigment. Most bright colored foods contain antioxidants, and it’s why your hear the advice to “eat the rainbow.” Finding beautiful colors like this is one of the many reasons why I love shopping at a local farmers market.

Why does any of this matter? By consuming antioxidant-rich foods, we get to eat something that not only looks beautiful but is naturally full of health benefits at the same time- how cool is that?!

Ok, here’s the recipe!

Ingredients:

1 small head purple cauliflower

1 teaspoon whole cumin seeds

1 teaspoon whole cumin seeds

1 teaspoon whole fennel seeds

1 1/2 cups water

3/4 cup apple cider vinegar

1 teaspoon sea salt

1 bay leaf

1/4 cups honey

1 lemon

Directions:
1. Cut cauliflower into florets and place florets in a glass jar with a lid.
2. Combine the cumin seeds, coriander seeds, and fennel seeds. Warm a pot on the stove and lightly toast the spices.
3. Add the water, apple cider vinegar, salt, and bay leaf to the pot, and bring to a boil.
4. Once boiling, turn off the heat and stir in the honey.
5. Pour the vinegar-spice mixture into the jar covering the cauliflower florets.
6. Add thin sliced lemon to cover. Cool, place lid on the jar, refrigerate overnight, and enjoy!