Hot And Spicy Cauliflower Recipes

HOT & SPICY, PICKLED CAULIFLOWER

Steps:

• Combine vinegar, water and sea salt in a pot and bring to a simmer
• Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns
• Fill jars with hot brine, leaving 1/2 in headspace & remove air bubbles
• Clean jar rims, and secure two-piece lids
• Process 10 minutes in a boiling water bath.

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER

Steps:

• Combine vinegar, water, and salt together in a pot; bring to a simmer.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

HOT AND SPICY CAULIFLOWER

Steps:

• Soak the cauliflower florets in lukewarm water to which you have to first add salt and a pinch of turmeric powder.
• Grind together the corriander leaves, coconut, green chillies, garlic cloves and ginger.
• Heat oil in a wok.
• Fry the onions in it till golden brown.
• Add the ground masala and stir-fry for 2 minutes.
• Add all the dry masalas, i.e., red chilli, turmeric, garam masala powder and salt.
• Mix thoroughly.
• Fold in the greenpeas, potatoes and rinsed and drained cauliflower florets.
• Add 2 cups of water, cover and cook for 20 minutes on medium heat, stirring occasionally.
• Serve hot with steamed white Basmati rice or naan or paratha or rotis, as you like alongwith a bowl of raita or yoghurt on the side.
• Enjoy!

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.