Pickled cauliflower

Mediaeval Arab culinary literature reveals a predilection for various types of vegetable pickles, such as this delicate 13th-century Syrian recipe, which requires cauliflower, wine vinegar, date molasses (dibs), the atraf al-tib spice blend, rue and mint. Not only is it easy to store but it also gets better over time! [Wusla, No. 8.51]

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