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Jacques Lawinski

Jacques Lawinski

PhD candidate in philosophy and ecology at Université Paris VIII, visiting researcher in Lesvos, Greece. A writer, an activist, and an avid walker, I explore the planet and what it means to relate to nature, finding new, ecological ways of being.

A delicious pickled cauliflower to put on rice, in salads, or as a side to almost any meal!



1/2 head of cauliflower
1 cup apple cider vinegar
1.5 cups water
2 tsp salt
1 lemon
1/2 tsp peppercorns


  1. Cut up the cauliflower into small pieces, trying to keep the florets together so you have pieces that are easy to take out when it’s finished. Slice up the garlic, and cut slices of lemon rind off the lemon with a sharp knife. Slice up the remaining lemon into thin slices.
  2. In a medium-sized pan, put the water, vinegar and salt together and bring to the boil.
  3. Add the cauliflower florets and leave to boil for 5 minutes.
  4. Take off the heat, and in a large glass jar, add some slices of lemon and some pieces of lemon zest. Top this with some pieces of cauliflower from the pot.
  5. Continue making layers in this way, and about halfway, add in some of the garlic and peppercorns. Finish with a layer of lemon slices on the top.
  6. Fill up the jar to the top with the liquid left over in the pan. Use enough to cover the cauliflower completely.
  7. Let it cool down at room temperature, then put the lid on and put it in the fridge. The pickle will be ready to eat in around 48 hours, but it gets better and more lemony with time!!

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