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Easy Pickled Curry Cauliflower

Vegetarian Vegan Gluten-Free Low-Calorie

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This pickled curry cauliflower is guaranteed to add a splash of color to your dinner table. It's like sunshine in a bowl! Pickled cauliflower is much crunchier than ordinary pickles, and the mix of Indian spices gives it a complex and genuinely outstanding flavor.

Prep Time 25 minutes

Serves: 4

Difficulty Level: Low

Easy Pickled Curry Cauliflower

Ingredients for Pickled Curry Cauliflower:

Canola oil - 1 tbsp.

Cumin seeds - 1 tsp.

Coriander seeds - 1 tsp.

Cauliflower - 1 head (divided into florets)

Ginger - 1 tsp. (minced)

Garlic - 1 clove (crushed)

Curry powder - 2 tsp.

Warm water - 1 cup

Sugar - 3 tbsp.

Salt - 1 tsp.

Rice wine vinegar - 1 cup

Apple cider vinegar - 1/2 cup

Method of preparing the Pickled Curry Cauliflower:

In a skillet, heat the oil on medium heat. Add coriander seeds and cumin seeds to the pan. When fragrant add the cauliflower, ginger, garlic, and curry powder.
In a sealable container, combine the warm water, sugar, salt, and all of the vinegar. Mix until the sugar and salt have dissolved.
When the cauliflower is tender on the outside, remove it from the heat and transfer the florets to a sterilized jar.
Pour the brine over the cauliflower and fill to the top. Seal the jar and set it aside to cool. When the jar cools down to room temperature, transfer it to the refrigerator and store it for at least 1 week before consuming.

Source: Foodnetwork.com

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