Hurry Curry Cauliflower

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Hurry Curry Cauliflower

 

1 tablespoon canola oil

1 teaspoon cumin seed

1 teaspoon coriander seed

2 teaspoons curry powder (I use vindaloo hot curry)

1 teaspoon fresh ginger, minced

1 whole garlic clove. smashed

1 head cauliflower, cut into florets

1 cup water

1 cup rice wine vinegar

1/2 cup cider vinegar

3 tablespoons sugar

1 teaspoon pickling salt

 

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.

In a lidded plastic container, combine the water, rice

wine vinegar, cider vinegar, sugar, and pickling salt.

Shake to combine.

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. Yields 4 servings.

 

 

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