The sweet, spicy and sour crunch of the cauliflower pairs brilliantly well with grilled pork chops, fish or chicken, pulled pork sandwiches, and it is an elevated side for ribs, hamburgers and sandwiches.
½ cauliflower – cut into even size florets
1 TBSP Madras curry powder
2 garlic cloves – peeled and smashed
1 large shallot – cut in fourths
4-5 slices of fresh ginger cut into slices
2 Cardamon pods
¼ cup of sugar
½ TBSP whole red pepper corns
Small pinch of chili flakes or half a seeded jalapeño left whole for easy removal (or chopped if you want it spicier)
1 cup of water
2 TBSP of kosher salt
1 TSP of yellow mustard seeds
1 TSP of cumin seeds
2 ½ cups of ACV – apple cider vinegar
In a pan add all the ingredients and simmer for about 5 minutes. Add the florets and cook for about 3-5 minutes and take the pan off the heat allowing the contents to cool. Store them in a mason jar with lid. It keeps refrigerated for a month.
