by Kayb
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A&M's Testing Notes:
Expand CollapseKayb's Notes:
Expand1 head cauliflower Ask a question about this ingredient
1/2 cup cider vinegar Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1 teaspoon dry mustard Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
Cut or break cauliflower up into florets and put in a bowl which has an airtight lid.
Ask a question about this stepBring remaining ingredients to a boil over medium high heat. Pour over cauliflower. Cover bowl and let sit at room temperature for 3-4 hours, shaking or stirring occasionally, before refrigerating.
Ask a question about this stepRefrigerate overnight before serving.
Ask a question about this stepI love the idea of this as an hors d'oeuvre. Perfect for Thanksgiving.
Used your dressing over fresh picked garden vegetables - delicious!
I am going to try this with some of the fresh hot peppers I picked up at this morning's market.
I'd hoped to contribute to the cauli contest, but wedding planning got the best of me and I didn't have time to finalize a recipe. No matter -- the head I had sitting in the fridge is now swimming in a delightful bath of tumeric, mustard, and cider vinegar a la Kayb -- so excited to try it!
Thanks, all! If you want to really make it look pretty for a salad, add carrots and red and green bell pepper strips. I eat this stuff like candy.
Love this 'a la grecque', sunny bright cauliflower. Congratulations Kayb on being a finalist.
Oh wow -- I need some of this this weekend! Need!
Congrats to you!! Great job :)
Wow, I love the sound of this...so yummy!
I have 'cheated' this recipe for years! Save your favorite pickle juice, heat to boiling. Pour over veggies. Airtight container in the fridge overnight or longer if you are patient! This is great for carrots, cucumbers, onions broccoli, and of course cauliflower!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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This dish is a snap to put together.
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Ground mustard goes into the pot with some sugar.
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And then a spoonful of golden turmeric.
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Amanda tackles the cauliflower, cutting it into florets, as Merrill adds cider vinegar to the marinade.
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Make sure to stir the marinade until the sugar dissolves, or it will stick to the bottom of the pot.
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A quick simmer, and the marinade's ready.
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Amanda's still cutting cauliflower florets!
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A quick stir to coat all of the florets in the yellow liquid.
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We covered it and let it sit for a few hours, stirring every so often to distribute the marinade.
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Yum! I do a similar recipe with cauliflower, carrots, and onions pickled in cider vinegar. The spice mix is fennel seeds and mustard seeds. I like to cook up a big pot of lentils, then mix in the pickles. The lentils and pickles are great as a hot or cold salad.
I posted some photos and a recipe here if you are interested in reading more:
http://www.baltimorediy.org/2009/11/beauty-of-cauliflower.html