Video cake baking course!
Pickled-Cauliflower
1 medium head cauliflower
1 cup dill pickle liquid
1 small crushed clove garlic
1/4 tsp. liquid artificial sweetener
1/4 cup chopped onion
4 medium quartered dill pickles
1/4 cup sliced radishes
- Seperate cauliflower into flowerets, there should be about 1 quart.
- Cook cauliflower in boiling salted water until crisp-tender, about 6 to 7 minutes; drain.
- In shallow dish blend pickle liquid, garlic, sweetener and onion; add cauliflowerets, pickles and radishes.
- Toss lightly until vegetables are coated; cover and chill at least 12 hours, turning occasionally.
- Drain before serving.
- Makes 6 servings of about 28 calories each.