Hurry Curry Cauliflower

  • prep time20 min
  • total time 25 min
  • serves 4

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.

18 Ratings
Directions for: Hurry Curry Cauliflower


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


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.

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

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.

Tips and Substitutions


Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.


Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.

To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

See more: Vegetables, Appetizer, Snack, Indian, Cooking Channel Canada

More Recipes You'll Love