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Hurry Curry Cauliflower

Prep Time
20 min
Cook Time
5 min
Yields
4 servings

This pickled cauliflower is soaked in a medley of spices like cumin, coriander, curry powder and fresh ginger for a week to infuse it with amazing Indian flavours.

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ingredients

1
Tbsp canola oil
1
tsp cumin seed
1
tsp coriander seed
2
tsp curry powder
1
tsp fresh ginger, minced
1
clove whole garlic, smashed
1
head cauliflower, cut into florets
1
cup water
1
cup rice wine vinegar
½
cup cider vinegar
3
Tbsp sugar
1
tsp pickling salt
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directions

Step 1

Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.

Step 2

In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.

Step 3

Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

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