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

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
  • cup sugar
  • 1 Tbsp kosher salt
  • 1 tsp coriander seed
  • ¼ tsp turmeric

  • 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.