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HURRY CURRY CAULIFLOWER
1
tablespoon canola oil
teaspoon cumin seed
teaspoon coriander seed
teaspoons curry powder
teaspoon fresh ginger, minced
whole clove garlic, smashed
head cauliflower, cut into florets
cup water
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1
cup rice wine vinegar
/2 cup cider vinegar
tablespoons sugar
teaspoon pickling salt
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) 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.
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) 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.
0) Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
Yield: 4 servings
HURRY CURRY CAULIFLOWER
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