These cauliflower pickles are the perfect tasty side dish for your next curry night. Just add roti and rice and you have an authentic Indian meal! It is just the right combination of sweet, sour and piquant. To add some more colour, try adding some diced carrot or some small curry leaves.
Recipe Tester Feedback: “Oh my. Made them yesterday and just went to taste them. They are divine!" - Kristen
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes + overnight sitting time
Cooking Time 23 minutes
Makes a small jar
Can be frozen
You will need:
internal steaming basket
2 sterilised jars
- garlic cloves - 2, peeled
- caster sugar - 180g
- white vinegar - 250g
- curry powder - 1 Tbsp
- mustard seeds - 2 tsp
- cumin - 2 tsp, seeds
- cauliflower - 400g, broken up into florets
- carrot - diced, to add to cauliflower mix
- curry leaves - small, to add to vinegar mix
- Add the peeled garlic cloves (2) to the bowl. Chop Speed 7 / 3 seconds.
- If you need to make your own caster sugar, add sugar (180g) to the bowl (you can leave garlic in there) and grind Speed 9 / 3 seconds.
- To the garlic and caster sugar (180g), add the white vinegar (250g), curry powder (1 Tbsp), mustard seeds (2 tsp) and cumin seeds (2 tsp) into the mixer bowl.
- Place the cauliflower florets (400g) into the internal steaming basket. Set the basket in place. Program 23 minutes / 100C / Speed 2, measuring cap on. They should be cooked to a level that they are softened but not mushy. You may want to open up a window during the cooking process.
- Allow the liquid to cool slightly.
- Move the cauliflower florets into warmed sterilised jars.
- Pour the liquid over the cauliflower until the jars are full and the cauliflower is completely submerged. Let this sit overnight to allow flavours to develop before eating.
Make your own!
* Make your own curry powder with the Malaysian Meat Curry Powder recipe from The Steaming Issue Vol. 1 or the Mild Curry Powder recipe from The Spice Blends Bonus Issue.