Cauliflower In Oil is a delicious and traditional way to preserve cauliflower, giving it a tangy and aromatic flavor. Made with white wine, vinegar, and extra virgin olive oil, this preserved cauliflower is perfect for adding to salads, antipasto platters, or enjoying as a tasty side dish. With a simple preparation process, you can enjoy this Italian-inspired delicacy all year long!
What Is Cauliflower in Oil?
Cauliflower in oil, or "cavolfiore sott'olio," is a traditional Italian method of preserving vegetables. The cauliflower is briefly cooked in a mixture of white wine and vinegar, then packed in jars with olive oil and spices. This technique enhances the vegetable’s flavor while extending its shelf life.
Why Everyone Will Love This Recipe
- Easy to Prepare: Simple steps and minimal ingredients make this recipe beginner-friendly.
- Long-Lasting: A great way to preserve cauliflower for months.
- Versatile: Perfect as a side dish, antipasto, or salad ingredient.
- Rich in Flavor: Infused with white wine, vinegar, and peppercorns for an irresistible taste.
Cooking Tips
- Use Fresh Cauliflower: Pick firm, white cauliflower for the best results.
- Don’t Overcook: Boiling for just 4 minutes keeps the cauliflower crisp.
- Ensure Full Oil Coverage: Make sure all cauliflower pieces are submerged to prevent spoilage.
- Sterilize Jars Properly: Boiling the jars ensures safe long-term storage.
Frequently Asked Questions
How Long Does Cauliflower in Oil Last?
When properly sealed and stored in a cool, dark place, it can last up to 6 months.
Can I Add Herbs or Garlic?
Yes! You can add garlic cloves, bay leaves, or chili flakes for extra flavor.
Do I Need to Refrigerate After Opening?
Yes, store the opened jar in the refrigerator and use it within 2 weeks.
Can I Use Another Type of Vinegar?
White wine vinegar works best, but apple cider vinegar or red wine vinegar can be substituted.
Why Do I Need to Boil The Jars?
Boiling helps create a vacuum seal, ensuring the cauliflower stays preserved and safe to eat.
How to Freeze
Freezing is not recommended as the texture of the cauliflower will change. Storing in oil is the best preservation method.
How to Store
Store sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2 weeks.
Ingredients
How To Make Cauliflower In Oil
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Remove the florets from the cauliflower and cut them into bite-sized pieces. In a large pot, combine the white wine and white wine vinegar. Bring to a boil. Add the cauliflower florets and salt. Cook for 4 minutes, then drain.
Remove the florets from the cauliflower and cut them into bite-sized pieces. In a large pot, combine the white wine and white wine vinegar. Bring to a boil. Add the cauliflower florets and salt. Cook for 4 minutes, then drain.
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Fill sterilized jars with the cauliflower, adding peppercorns intermittently. Pour extra virgin olive oil into the jars until the cauliflower is fully submerged. Seal the jars tightly.
Fill sterilized jars with the cauliflower, adding peppercorns intermittently. Pour extra virgin olive oil into the jars until the cauliflower is fully submerged. Seal the jars tightly.
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Place the sealed jars in a pot filled with water. Bring to a boil and boil to seal the jars properly.
Place the sealed jars in a pot filled with water. Bring to a boil and boil to seal the jars properly.
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Store in a cool, dark place or refrigerate after opening. Enjoy!
Store in a cool, dark place or refrigerate after opening. Enjoy!
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