HURRY CURRY CAULIFLOWER

IndianVegetarianIntermediate30 minBy Northstar

Ingredients

Servings

1 tbsp canola oil
1 tsp cumin seed
1 tsp coriander seed
2 tsp curry powder
1 tsp fresh ginger, minced
1 each whole clove garlic, smashed
1 each head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
0.5 cup cider vinegar
3 tbsp sugar
1 tsp pickling salt
1 each ) Heat the canola oil in a heavy skillet over medium heat.
2 each ) Crush the cumin seed with the coriander seed and add to the pan.
3 each ) Add the curry powder, ginger, and garlic to the pan.
4 each ) Cook these spices, stirring until the oil colors and the spices are fragrant.
5 each ) Add the cauliflower florets to the pan and toss to coat.
6 each ) In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar,
7 each ) Shake to combine.
8 each ) Once the cauliflower is slightly tender, add it to a glass jar.
9 each ) Pour the pickling liquid over the cauliflower, filling to the top of the jar.
10 each ) Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.