Curried Cauliflower
Brimming with Asian spices, this cauliflower really pops, both visually and taste-wise. It also tastes amazing in sandwiches.
Ingredients
- 500g cauliflower
- 2garlic cloves, peeled and sliced
- 2bay leaves
- 1TL black peppercorns
- ½TL coriander seeds
- 250ml white wine vinegar
- 250ml water
- 8g salt
- 16g sugar
- ½TL mild curry powder
- ½TL turmeric powder
- etwas chilli powder (to taste)
- 1Prisen ground ginger
- 1Prisen fenugreek
Instructions
Step 1
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.Step 2
Put all the ingredients for the stock into a pot and bring to the boil. Simmer for 2-3 minutes, then season to taste.Step 3
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.Step 4
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.Step 5
Store in a cool and dark place. The cauliflower needs at least a week to develop its full flavour. Shelf life: 12 months