Quick–Pickled Apple and Raisin Salad, with Sage Roasted Cauliflower and Pine Nuts

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 1 large cauliflower
  • 6 sage leaves
  • 3 sprigs of thyme
  • 120g unsalted butter, cubed
  • 1 tbsp olive oil
  • Salt & pepper
  • 30g pine nuts
  • 30g raisins
  • 1 apple (eg pink lady/golden delicious/braeburn)
  • 4 tbsp Sarson’s Lightly Seasoned Vinegar Blend


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Remove the leaves from the cauliflower (the younger leaves can be steamed to eat as a side), remove 3cm of the stalk trying to leave as much stalk in as possible, to hold it together whilst cooking. Place the cauliflower base side down, and cut into 4 thick even ‘steaks’ (if the cauliflower is particularly large you may be able to get more ‘steaks’ from it). Lightly season with salt and pepper and leave to one side.
  3. Take a large shallow oven proof frying pan and put onto a low-medium heat. Add 100g of the butter and allow to melt with the olive oil, sage leaves and thyme. Once the butter has all melted add the lightly seasoned cauliflower ‘steaks’. Leave on one side on a low heat for 5-7 minutes, allowing the cauliflower to take on a nutty brown colour. Carefully turn the cauliflower over, add the remaining 20g of butter on top. Place into the oven for 15 minutes.
  4. Toast the pine nuts in a dry pan over a low heat to brown slightly. Once toasted remove from the pan and set aside.
  5. Take the apple of your choice, using a sharp knife remove the bottom off to make a flat base to make cutting easier. Cut down creating a slice from the apple, continue this until you reach the core; turn around and repeat. Stack the apple slice and carefully cut matchstick sized pieces. Once all cut, add to a bowl along with the Sarson’s Original Quick Pickle. Leave for 10 minutes. Drain off any excess pickling liquid, add the raisins and pine nuts. Mix together.
  6. Now the cauliflower should be cooked, to check, take a small sharp knife and insert into the middle of the stalk. If the knife easily goes through, it is cooked. Give the cauliflower a final baste in the remaining melted butter. Carefully remove from the pan onto your serving plates. Add the pickled apple around the cauliflower to give it the restaurant look.

Lots more Sarson’s stuff

The Sarson’s Story

The Sarson’s history started in 1874, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

Our history

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle