Curried Cauliflower

Curried Cauliflower
© Sue Ivan

Curried Cauliflower

Brimming with Asian spices, this cauliflower really pops, both visually and taste-wise. It also tastes amazing in sandwiches.

Sue Ivan

500 g cauliflower
2 garlic cloves, peeled and sliced
2 bay leaves
1 teaspoon(s) black peppercorns
1/2 teaspoon(s) coriander seeds
250 ml white wine vinegar
250 ml water
8 g salt
16 g sugar
1/2 teaspoon(s) mild curry powder
1/2 teaspoon(s) turmeric powder
some chilli powder (to taste)
1 pinch(es) ground ginger
1 pinch(es) fenugreek
  • Divide the cauliflower into small florets and put into sterilised jars together with the spices and press down firmly. The vegetables should fill the jars, almost but not quite to the brim, as they will lose some of their volume during the boiling process.
  • Put all the ingredients for the stock into a pot and bring to the boil. Simmer for 2-3 minutes, then season to taste.
  • Pour the hot stock over the vegetables, making sure there is a gap of 1 cm to the rim of the jar. Close the jars.
  • Place the jars with the cauliflower and spices in a bain-marie and place in the over at 90 °C.  After 30 minutes remove from the oven and lift the jars out of the water immediately with a jar lifter and leave to cool.
  • Store in a cool and dark place. The cauliflower needs at least a week to develop its full flavour.

Shelf life: 12 months

Sue Ivan
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