Call it antipasti or charcuterie, but we’re mad about platters of savory meats, cheeses and accompaniments here in Baton Rouge. They’re commonplace starters in lots of local restaurants, but they’re also easy to pull off at home this fall as you are watching the game or just celebrating cooler weather. Pick out a great sparkling wine or aperitif and pass around your own board of diverse flavors and textures. Curating the perfect bite of smoky, creamy and sweet-tangy is a great way to begin the evening.
A pickled vegetable on the platter—especially cauliflower—is an Old World essential that goes well with everything else you might include. This recipe is easy and fun and it makes plenty. After the party, pickled cauliflower is a great snack or addition to sandwiches and salads. And remember, this was the year that cauliflower replaced kale as that trendy vegetable you ought to be eating.
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Spicy Pickled Cauliflower
1 large head of cauliflower, broken into bite-sized florets
3-5 carrots, peeled and cut into half-inch slices
4-6 jalapeño peppers, sliced
1 large onion, sliced
4 cups white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
Bring a large pot of water to a boil. Drop in the cauliflower and carrots and cook for 3 minutes. Drain and set aside in a large bowl. To the bowl, add the peppers and onion. Combine the vinegar, water, salt and sugar in a large pot and bring to a boil. Pour the mixture over vegetables. Cover and refrigerate for 24 hours.
Maggie Heyn Richardson is a regular 225 contributor and the author of the Louisiana food history book, Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.