Pickled Curried Cauliflower

IMG_0254There’s nothing like a cold, spicy pickle to cool down a hot day in August. Most of us in America probably have bad associations with cauliflower: bags of frozen stir-fry mix and those sad, tasteless white lumps in school lunches. In Asia, however, they know what to do with cauliflower. Whether you eat it raw or cooked, it’s a vegetable that calls out for spices and intense flavors.

This recipe is extremely easy to make. You just need a few ordinary kitchen spices and a head of cauliflower. It’s in no way authentically Indian. They tend not to brine their pickles over there. Instead mustard seed oil and sunlight are used for the fermentation process. But I don’t have any mustard seed oil and live in a basement apartment, so brining it was.

 Indian Spiced Pickled Cauliflower

Adapted from picklemetoo.com

1 head cauliflower, cut into small pieces

1 tablespoon curry powder

1 tablespoon chili powder

1 teaspoon cayenne

1 teaspoon turmeric

3 garlic cloves, crushed

2 quarts brine, made with filtered water

1.)   Clean a half-gallon screw top jar and layer the jar with cauliflower and spices.

2.)   Add brine and place a weight on the cauliflower so it doesn’t float to the top.

3.)   Keep in a cool place with the lid loose for 3 days.


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