Ever wondered how to turn humble cauliflower into a zesty, tongue‑tingling pickle that’ll jazz up your meals?
This Cauliflower Pickle is your answer: crispy florets bathed in garlicky chili oil and bright lemon tang, ready in under 10 minutes of hands‑on prep.
Why You’ll Love This Cauliflower Pickle
- Bold Flavor: Roasted garlic meets red chili and mustard—for that addictive heat.
- Quick & Easy: A simple blanch‑and‑toss method gets it on your table fast.
- Versatile Condiment: Perfect with rice bowls, sandwiches, and charcuterie boards.
Ingredients Breakdown
- Cauliflower Florets: The hearty base—crisp‑tender after a quick blanch.
- Garlic Cloves: Caramelize to sweet‑savory perfection in sesame oil.
- Red Chili Powder: Deep heat and vivid color.
- Mustard & Fenugreek Seeds: Ground fresh for nutty bitterness and digestive ease.
- Sesame Oil: Toasty richness that carries the spice.
- Lemon Juice: Bright acidity to balance the chili’s fire.
How It All Comes Together
First, blanch your cauliflower: boil with turmeric and a bit of salt for 2 minutes, drain, and let cool. Meanwhile, dry‑roast mustard and fenugreek seeds until they smell fragrant—then grind them into powders.
In a hot pan, toast garlic in sesame oil until the raw edge is gone. Stir in turmeric, chili powder, salt, and your freshly ground seeds. Finally, toss in the cauliflower until every piece gleams with spicy oil. Turn off the heat, squeeze in lemon juice, and mix once more.
💡 Pro Tip: Pat cauliflower completely dry before mixing—excess water dilutes the pickle’s intensity.
What Goes Along
- Steamed Rice or Khichdi: A spoonful of pickle brings every bite to life.
- Sandwiches & Wraps: Add crunch and zing to grilled veggies or meats.
- Cheese Boards: Contrast rich cheeses with fiery tang.
How to Serve & Store
- Serve Immediately: Flavors intensify as it rests—best after 3 hours.
- Room‑Temp Storage: Keeps 4–5 days in an airtight jar.
- Refrigerated: Lasts up to 10 days—just bring to room temperature before eating.
Party & Bulk Prep
- Scale Easily: Double or triple ingredients; the method stays the same.
- Make Ahead: Prepare a day in advance to deepen the flavor and free you up on party day.
Ready to add a crunchy, spicy punch to your meals? Give this Cauliflower Pickle a try, and let me know how you’ll be using yours—drop your ideas in the comments below!
Cauliflower Pickle
Description
This tangy cauliflower pickle combines crisp florets with warm, nutty sesame oil and a punch of garlic and spices—fenugreek, mustard, turmeric, and chili powder—for a bold, fragrant condiment. After a quick blanch to soften the cauliflower just enough, the veggies soak up the toasty, aromatic spice blend, then rest in bright lemon juice until every bite is bursting with flavor. It’s delightfully crunchy, slightly spicy, and pairs beautifully with rice, wraps, or even simple cheese boards. Give it a try and you’ll have a delicious, homemade pickle that livens up any meal!
Ingredients
Instructions
Prep Work
-
Chop cauliflower
Cut the cauliflower into small, bite‑sized florets.
-
Peel garlic
Remove the papery skins from each garlic clove. -
Dry roast seeds
In a small, dry skillet, toast fenugreek and mustard seeds separately until they’re fragrant. -
Grind seeds
Use a spice grinder or mortar and pestle to turn the roasted seeds into a fine powder separately. -
Juice lemon
Cut the lemon in half and squeeze out all the juice, straining any seeds.
Method
-
Blanch the florets
Boil water with salt and turmeric, add florets for a quick blanch for 2 mins, then drain and let cool.
-
Heat the oil
Warm half the sesame oil in a wide pan until it shimmers. -
Sauté garlicSauté garlic
Add peeled garlic and cook until it loses its raw bite. -
Bloom the spices
Stir in turmeric, chili powder, salt, and the ground fenugreek and mustard powders until fragrant.
-
Coat the cauliflower
Toss in the blanched florets and stir gently to coat every piece.
-
Finish with lemon
Remove from heat, pour in the lemon juice, and mix well. -
Rest the pickle
Let the mixture sit for at least 3 hours for flavors to meld.
-
Store away
Transfer to an airtight jar and keep at room temp or in the fridge.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 8g13%
- Sodium 300mg13%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 1g2%
- Vitamin C 45 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
