A white variety of the Balkan hospitality preserve slatko, cauliflower jam is made by simmering leftover cauliflower florets slowly in syrup and freshening it with rose water. It is offered on small plates alongside a glass of cold water.
Wash the leftover cauliflower florets and soak them in water with lemon juice for 15 minutes, then drain.
Combine the sugar and water in a pot and bring to a boil; once the sugar fully dissolves, add the drained cauliflower.
Simmer the cauliflower in the syrup over low heat, stirring occasionally, for 55-60 minutes until the florets turn translucent and the syrup thickens.
Off the heat, stir in the lemon juice and rose water, then let it cool before filling clean jars.
Soak the cauliflower briefly in lemon water before adding it to the syrup, or it can give off a sharp smell as it cooks. This recipe does not contain a known allergen group.
Don't break the cauliflower into very small pieces; small florets fall apart after simmering in syrup for so long, while medium-sized florets hold their shape better.
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