Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Spicy Cauliflower and Peppers
Amuse-Bouche from Issue 5 – Spring / Summer 2014 – Caravan
A display that will draw a crowd.
Gather Journal
Spicy Cauliflower and Peppers
Crispy discs of nigella and sesame seed-speckled flat bread, quick-pickled cauliflower and peppers steeped in turmeric and coriander, and hummus make for a smorgasbord suited for an arid, desert landscape.
makes 1 quart
- 2 cups cauliflower florets
- 1 orange bell pepper, seeded, cored, and sliced
- 1 serrano pepper, split and seeded
- 2 cloves garlic, peeled
- 1 ⅓ cups white wine vinegar
- ¾ cup water
- ⅓ cup sugar
- 1 Tbsp kosher salt
- 1 tsp coriander seed
- ¼ tsp turmeric
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1
Pack cauliflower, bell pepper, serrano peppers, and garlic into a clean quart jar. Simmer vinegar, water, sugar, salt, coriander, and turmeric in a small saucepan stirring until sugar and salt dissolve. Pour brine over vegetables in the jar and cool to room temperature. Cover tightly and refrigerate at least 4 days. Pickled vegetables will last 2 weeks in the fridge.
