Introduction

Moungra is a traditional Cypriot pickled cauliflower delicacy, often enjoyed as part of a meze platter. The cauliflower florets are marinated in a tangy brine flavoured with garlic, vinegar, and spices, resulting in a crunchy and flavourful pickle. Moungra adds a zesty touch to meals and is a perfect accompaniment to grilled meats or other appetisers.

Ingredients

Serves Approximately: 4 – 6 Servings

• Cauliflower: 1 medium head, cut into small florets
• White Wine Vinegar: 2 cups
• Water: 2 cups
• Garlic: 4 cloves, sliced
• Salt: 2 tablespoons
• Sugar: 1 tablespoon
• Bay Leaves: 2
• Black Peppercorns: 1 teaspoon
• Mustard Seeds: 1 teaspoon
• Cumin Seeds: 1 teaspoon
• Dried Red Chili Flakes: 1 teaspoon (optional)

Equipment

• • Large Pot
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Sterilised Jars with Lids
  • Spoon or Tongs
  • Large Spoon or Ladle

Instructions

1. Prepare the Cauliflower:

• • Wash the cauliflower and cut it into small florets.
  • Blanch the florets in boiling water for 2 minutes, then drain and plunge them into ice water to stop the cooking process. Drain well.

2. Prepare the Brine:

• • In a large pot, combine the white wine vinegar, water, sliced garlic, salt, sugar, bay leaves, black peppercorns, mustard seeds, cumin seeds, and dried red chilli flakes (if using).
  • Bring the mixture to a boil over medium heat, stirring to dissolve the salt and sugar.

3. Combine Cauliflower and Brine:

• • Place the blanched cauliflower florets in a large mixing bowl.
  • Pour the hot brine over the cauliflower, ensuring all the florets are submerged. Let the mixture cool to room temperature.

4. Pack into Jars:

• • Once cooled, pack the cauliflower and brine into sterilised jars, making sure the florets are fully covered with the brine. Leave about 1/2 inch of headspace at the top of each jar.
  • Seal the jars with lids.

5. Pickling Process:

• • Store the jars in the refrigerator. Allow the cauliflower to pickle for at least 2 days before serving to develop the flavours. For best results, let it sit for a week.

6. Serve:

• • Serve the moungra chilled as part of a meze platter, with grilled meats, or as a tangy side dish.

Tips

• • Sterilising Jars: Ensure your jars are properly sterilised to prevent any contamination. You can sterilise them by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher.
  • Spice Variations: Feel free to experiment with other spices such as coriander seeds, fennel seeds, or even a cinnamon stick for a different flavour profile.
  • Storage: Moungra can be stored in the refrigerator for up to 1 month. Ensure the cauliflower remains submerged in the brine to maintain its quality.
  • Serving Suggestions: Serve moungra with a drizzle of olive oil and a sprinkle of fresh herbs for added flavour and presentation.