Who the FORK knew that Gordon Ramsay’s Quick Sweet Pickled Celery Recipe would make an INCREDIBLE FORKING GREAT Turkey, Cauliflower and Cucumber Salad. This how it all happened. It was around holiday time and I thought I had an extra celery to pickle so I wanted to try Gordon Ramsay’s Recipe…..for Quick Sweet Pickled Celery. I didn’t have much celery left so I used a cauliflower instead. This recipe was good on the cauliflower and after a few days of snacking on the cauliflower I got the idea to add cucumber and some PERFECT Sous Vide Turkey Breast I prepared (my recipe for Sous Vide Turkey Breast is here on The Forking Truth) I added just a few shaved slices of sweet onion and mixed them together and we couldn’t believe how FORKING DELICIOUS it all was together……I didn’t take a picture because this was just something I threw together. But it really was Forking Amazing Together! Here’s how I made the cauliflower. For my taste the cauliflower taste best about four or more days after you make it…..For when your ready for the salad just shave as much English cucumber as you like. Add some shaved onions. Break down cauliflower to manageable florets for your salad and add some of the liquid from the cauliflower as a dressing. For lunch add about three ounces of perfect Sous Vide Turkey Breast sliced thin or for dinner increase the turkey by an ounce and serve with some bread or crackers. The flavor is Forking Amazing….you and yours will be thrilled!

Ingredients for about 8 servings

1 head cauliflower (mine was a large one) broke down into florets

1/2 cup water

1/2 cup sugar

1/2 teaspoon black peppercorns (I used tellicherry)

1/2 teaspoon yellow mustard seeds

1/2 teaspoon fennel seeds

1/4 teaspoon whole cloves

1/4 teaspoon salt (for pickling I use kosher salt)

3 Tablespoons white wine vinegar

Directions

Boil the water and sugar until sugar dissolves. Turn off heat and add the rest of the ingredients and pour over the cauliflower. It’s not enough liquid to cover the cauliflower so when it cools some you need to put the cauliflower and all the liquid and spices into a gallon ziplock bag that you should sit in a bowl. Every day turn the bag on another side twice a day so the cauliflower gets nice and marinated. Eat some when you like and use shaved cucumbers with some onion to your desired amount of cauliflower. Add Sous Vide Turkey Breast so it’s a Forking Delicious Meal.

To Sous Vide The Turkey Breast you need to vacuum seal it with a small amount of frozen roasted garlic confit, a little fresh rosemary, fresh sage and fresh thyme, sea salt and ground black pepper. Set the Sous Vide at 140 F and the turkey breast will be amazing in 4-5 hours.

The Flavors together are really Forking Amazing!