CAULIFLOWER PICKLES
Provided by Food Network
Categories side-dish
Time 25m
Yield 3 pint/500 ml jars
Number Of Ingredients 18
Steps:
- Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
- Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
- Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.
SPICED CAULIFLOWER HUMMUS
Spruce up a pot of shop-bought hummus with Bombay mix and a roasted cauliflower topping. Serve with pitta bread for perfect party food or as a savoury snack
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with the ground turmeric, cumin seeds, olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread the plain hummus onto a plate. Top with the roasted cauliflower and Bombay mix.
Nutrition Facts : Calories 525 calories, Fat 42 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
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