Cauliflower Piccalilli

This easy make-from-scratch cauliflower pickle is perfect in a cheese toastie, sandwich or platter. Store in jars for a perfect food gift.

The ingredient of Cauliflower Piccalilli

• 800g cauliflower trimmed cut into florets
• 300g french shallots peeled halved if large
• 500ml 2 cups apple cider vinegar
• 215g 1 cup caster sugar
• 1 tsp salt
• 35g 1 4 cup cornflour
• 1 tbsp mustard powder
• 1 tbsp ground turmeric
• 2 tsp coriander seeds
• 1 long fresh red chilli deseeded thinly sliced

The Instruction of cauliflower piccalilli

• cook cauliflower and shallot in a large saucepan of salted water for 5 minutes or until tender crisp drain and pat dry with paper towel
• place vinegar sugar and salt in a large saucepan cook stirring over medium heat for 3 minutes or until the sugar dissolves simmer for 5 minutes or until reduced slightly
• meanwhile combine the cornflour mustard turmeric and coriander in a heatproof bowl add enough of the vinegar mixture to form a paste add the paste to the rest of the vinegar mixture along with the cauliflower mixture and chilli cook stirring over low heat for 5 minutes or until mixture has thickened slightly transfer to sterilised jars seal keep in a cool dry place for a month before opening

Nutritions of Cauliflower Piccalilli

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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