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.
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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.