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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.