Gastronomixs

Marinated cauliflower with turmeric and ginger

Marinated cauliflower with turmeric and ginger

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Ingredients

3

dl

sushi vinegar

2

dl

water

150

g

sugar

12

g

yellow curry powder

2

 

star anise

1

 

lemon grass, fan-cut

1/2

 

cinnamon stick

400

g

cauliflower florets

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.

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