Hurry Curry Cauliflower
Hurry Curry Cauliflower is a gluten free and vegan recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 128 calories. A couple people really liked this Indian dish. A mixture of water, cauliflower, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 168 hours and 25 minutes.
Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan.
Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant.
Add the cauliflower florets to the pan and toss to coat.
In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
Once the cauliflower is slightly tender, add it to a glass jar.
Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose
Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Nigl Freiheit Gruner Veltliner. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.
Nigl Freiheit Gruner Veltliner#48 Wine Spectator Top 100 of 2018Charming nose, aromas of yellow apples, fine fruity character, slightly viscous, vivid and nicely integrated acidity, goes down well, piquant and spicy mineral tones in the finish.