Cauliflower Pickles

The last few weeks, my CSA box has included a head of cauliflower. I like cauliflower, but I don't love it. Except when it's made into Alton Brown's Hurry Curry Cauliflower.

Start with a head of cauliflower cut in florets (I used two heads, and not all of it fit in the jar, so I put the rest in the fridge to add as we eat the pickles). Saute the cauliflower with a couple of cloves of smashed garlic, minced ginger and a variety of spices, when slightly tender put it in a glass jar and add rice and cider vinegars (I double the amount of vinegar the recipe calls for--I never have enough to cover all my cauliflower), salt and sugar. Saute until it softens slightly (not tender or mushy!), adding one or two tablespoons of water if the spices are on the verge of burning, and refrigerate for a week to let it cure.

The beauty of this dish is that it's quick to put together and delivers big flavor. You can substitute or supplement it with other vegetables (I've used carrots in the past) and increase or decrease the amount of curry, and still get great pickles. They're a wonderful addition to salads or as a vegetable with dinner after a 100 degree day (like today!)

So the next time you have a head of cauliflower and you want something cool and refreshing, call on this simple and delicious recipe. Mine's in the fridge, and I'm counting down the days until I can pop open the lid and grab a few for a snack.