Marinated cauliflower with beetroot

Place a pot of water on the fire and wait for the water to boil. Remove the leaves from the cauliflower head. Then, thoroughly wash the head and break it into florets. Send the florets to the boiling water. Boil the cauliflower for no more than 3 minutes. Make sure that it does not overcook under any circumstances. The florets should become softer but not fall apart, remaining firm. Drain the cooked cauliflower in a colander.

After peeling and washing the beetroot, grate it on a grater with large holes.

Peel and wash the carrot, cut it into thin rings.

Place a layer of boiled cauliflower at the bottom of the container in which we will marinate the cauliflower.

On top of the cauliflower, lay a handful of grated beetroot and a handful of sliced carrot, spreading the chopped vegetables evenly over the surface of the cauliflower.

After peeling the garlic cloves, cut them into thin slices. Add some of the garlic to the first layer of vegetables. Now place another layer of cauliflower, which is also covered with grated beetroot, carrot, and garlic. Alternate layers until all the vegetables prepared for the snack are used up.

Prepare the marinade. For a small head of cauliflower, 1 l of marinade will be sufficient. Pour 1 l of water into a saucepan and place it on the fire. Add 2 tablespoons of sugar and salt to the water. After mixing the salt with sugar in the water, bring the water to a boil. After adding the bay leaf, whole peppercorns, clove buds, and 1/2 of a 200-gram glass of oil to the syrup, boil for 2-3 minutes. Then pour in 1/2 cup of vinegar. Pour the boiling marinade over the cauliflower with vegetables in the pot. Cover the cauliflower with a plate, placing a small weight on top. Do not place too heavy a weight to avoid crushing the cauliflower florets. A clean one-liter glass jar filled halfway with water can be used as a weight. Leave the cauliflower like this in the room for 1 day. Then, after placing the cauliflower in a cool place, let it marinate under the weight for another two days. After removing the weight, store the appetizer in the refrigerator, covered with a lid. For convenience, the cauliflower can be carefully transferred to a glass jar.

Marinated cauliflower with beetroot "Pink Clouds" is ready! When taken out of the jar, there is no need to season the cauliflower with oil, as oil has already been added to the marinade. Beautifully garnish the appetizer with herbs. Enjoy your meal!