Moungra (Pickled Cauliflower) is a traditional Cypriot recipe for a classic method of pickling cauliflower in sour bread dough flavoured with mustard seeds that is typically served as a mezze dish. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pickled Cauliflower (Moungra).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Cypriot mezze dish in Cyprus (mezedhes kriyi (cold mezedhes) dishes in Cyprus are snacks typically served with drinks and can be found in bars and taverna all over the island). It is most commonly served during periods of fasting (typically Lent) but is also becoming more common during other festivals. In essence the cauliflower is preserved by fermenting with over-ripe bread dough.
Five days before you are going to prepare the moungra either prepare or buy a bread dough. Place this in a jar and seal. Over the five days the bread will ripen and you will get a sourdough-type culture.
When five days have passed cut the cauliflower into fairly small florets and wash thoroughly. Bring a pan of salted water to a boil, add the cauliflower florets a few at a time. When the water comes back to a boil remove the cauliflower and set aside then add the next batch. Continue this process until all the cauliflower has been scalded in this manner.
Arrange the cauliflower pieces on clean cloths and set out in the sun (or in a low oven) to dry. In the meantime pound the mustard seeds in a mortar until thoroughly crushed (again, it's best to do this in batches).
Turn the ripened bread dough into a bowl and work in enough lukewarm water to yield a thin paste.
When ready, take a large jar and place a layer of cauliflower in the base. Sprinkle a little of the crushed mustard seeds on top then add another layer of cauliflower, followed by a layer of mustard seeds. Continue this layering process until all the cauliflower has been used up and the jar is full.
Pour over enough of the diluted dough mixture to cover all the contents of the jar. Cover the jar with a clean cloth and set aside to ferment for between 8 and 10 days. Twice a day during this time stir the contents of the jar with a long-handled wooden spoon that has been thoroughly washed and scalded in boiling water before use.
When ready seal the jars. The moungra can typically be stored for up to a month.
)
