FBD

HURRY CURRY CAULIFLOWER

IndianVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 teaspoons curry powder
  • 1 teaspoon fresh ginger, minced
  • 1 whole clove garlic, smashed
  • 1 head cauliflower, cut into florets
  • 1 cup water
  • 1 cup rice wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon pickling salt

Instructions

  1. 1

    Heat the canola oil in a heavy skillet over medium heat.

  2. 2

    Crush the cumin seed with the coriander seed and add to the pan.

  3. 3

    Add the curry powder, ginger, and garlic to the pan.

  4. 4

    Cook these spices, stirring until the oil colors and the spices are fragrant.

  5. 5

    Add the cauliflower florets to the pan and toss to coat.

  6. 6

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

  7. 7

    Shake to combine.

  8. 8

    Once the cauliflower is slightly tender, add it to a glass jar.

  9. 9

    Pour the pickling liquid over the cauliflower, filling to the top of the jar.

  10. 10

    Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

Tags

indiangood-eats