Cauliflower in oil: easy recipe

INGREDIENTS

• 1 kg of cauliflower;
• 1 litre of white wine vinegar;
• 1 litre of white wine;
• 50 g of salt;
• Bay leaves to taste;
• Garlic to taste;
• Extra virgin olive oil to taste;
• Peppercorns to taste;
• Chili peppers to taste;
• Parsley to taste;

STEP

1. Wash the cauliflower (under running water), then divide it into florets with a knife and wash it again;
2. Take a large enough saucepan, pour in the vinegar, wine, salt, bay leaves and bring to the boil;
3. After that add the cauliflower florets and boil for three minutes after it starts boiling again;
4. Once the time has passed, remove the cauliflower with a slotted spoon, place it on a tray (covered with absorbent paper) and leave to dry for three/four hours (I did it all night);
5. Place the jars in a large pot and fill with water, bring to the boil and cook for at least 15 minutes from boiling point;
6. Drain the jars, place them on a clean cotton cloth and leave to dry;
7. Take a bowl and pour in the cauliflower, which we have boiled and let cool, then add the peppercorns, chopped parsley, chopped garlic, chilli peppers and bay leaves;
8. Add the EVO oil and mix well because the cauliflower and the seasoning must be well blended together;
9. Now let’s take the jars that we have sterilized;
10. Gently place the cauliflower florets that we seasoned previously;
11. Pour the oil until it covers the cauliflower florets;
12. Now let’s gently press the cauliflowers covered in oil to release the air bubbles that were created when filling them with oil;
13. Wait a few hours and check the oil level: if it has dropped below that of the vegetables, proceed with topping up (add more oil);
14. Sterilize the cauliflowers in oil in a pan full of water for about 15 minutes after boiling;
15. Allow to cool in water then check that the vacuum has been created and that the oil level has not dropped;
16. Store the cauliflower in oil that we prepared in the pantry.

NOTE

We can store the cauliflower jars in a cool, dry place away from light. Once opened, store in the refrigerator for a few days, always tightly closed.