Recipe Tip: Curried Cauliflower
Top Recipe by Sue Ivan. All ingredients and tips for getting it right. Brimming with Asian spices, this cauliflower really pops, both visually and taste-wise. It also tastes amazing in sandwiches.
- 500 gcauliflower
- 2garlic cloves, peeled and sliced
- 2bay leaves
- 1 teaspoon(s)black peppercorns
- ½ teaspoon(s)coriander seeds
- 250 mlwhite wine vinegar
- 250 mlwater
- 8 gsalt
- 16 gsugar
- ½ teaspoon(s)mild curry powder
- ½ teaspoon(s)turmeric powder
- somechilli powder (to taste)
- 1 pinch(es)ground ginger
- 1 pinch(es)fenugreek
Step 1Divide 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 2Put all the ingredients for the stock into a pot and bring to the boil. Simmer for 2-3 minutes, then season to taste.
Step 3Pour 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 4Place 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 5Store in a cool and dark place. The cauliflower needs at least a week to develop its full flavour.
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