Gastronomixs

Marinated cauliflower with turmeric and ginger

Blanching the cauliflower for a very short time will keep it crunchy. You also extend the shelf life by storing it in preserving jars.

Makes 400g.

Marinated cauliflower with turmeric and ginger

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Ingredients

400

g

cauliflower florets

300

ml

sushi vinegar

200

ml

water

150

g

sugar

12

g

yellow curry powder

2

 

star anise

1

 

lemon grass, fan-cut

0.5

 

cinnamon stick

4

g

turmeric

10

g

ginger

Preparation method

  • Blanch the cauliflower very briefly and refrigerate in a preserving jar.
  • Combine the vinegar, water and sugar in a pan and heat until the sugar dissolves.
  • Add the other ingredients and heat for 5 minutes over a low flame.
  • Pour the spice mixture over the cauliflower, seal and set aside. The cauliflower can be stored either refrigerated or unrefrigerated, as long as it is not exposed to oxygen.
  • The longer it is left to marinate, the more intense its flavour will be.

Serving suggestions

  • As a vegetable side to accompany an Asian dish.
  • As a component in a salad.
  • Use in a dish with components of duck, celeriac, and lentils.
  • Use in a dish with components of cod, potato, and egg.

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