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
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.