Cut small roses from the cauliflower. Boil 2 liters of water with salt and the juice of one lemon and gently cook the cauliflower for 6 minutes. Strain and quench. Boil the vinegar with the remaining ingredients, add the cauliflower florets and boil down for 5 minutes. Remove the cauliflower with a sieve spoon and fill into glasses. Let the broth boil again and fill hot into the jars. Seal and store until cooled.
These roses are a delicious garnish for any cold dish. You can also make a spicy leaf salad with cornichons, ham strips and whipped cream.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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