Moroccan · Condiment
Turmeric Pickled Cauliflower
Cauliflower florets in a golden turmeric brine turn a sunny yellow and a satisfying crunch, a colourful pickle that brightens the Moroccan table and cuts through rich stews and grilled meats. Warm with turmeric and cumin and sharp with vinegar, it is quick to make and keeps for weeks.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 12
- Level
- Easy
Ingredients
- 1 small cauliflower, in small florets
- 3 garlic cloves, sliced
- 300 ml white wine vinegar
- 250 ml water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 carrot, sliced (optional, for colour)
Method
- 1
Blanch the florets
Blanch the cauliflower florets in boiling water for 2 minutes so they keep crunch but lose their raw taste, then drain and pack into a jar with the garlic and carrot.
- 2
Make the golden brine
Simmer the vinegar, water, salt, sugar, turmeric and cumin until the salt and sugar dissolve and the brine turns bright yellow.
- 3
Pour over
Pour the hot brine over the cauliflower to cover completely.
- 4
Chill
Cool, seal and refrigerate. It is ready after a day and best after two or three.
Chef's tips
- Blanch briefly so the cauliflower stays crisp rather than turning soft in the brine.
- Turmeric stains — use a stainless or glass jar and mind your worktop and hands.
- A few carrot slices add colour contrast and a little sweetness.
Frequently asked questions
How long before it is ready?
You can eat it after 24 hours, but the flavour deepens over two to three days as the turmeric and cumin infuse and the cauliflower colours through.
Does the turmeric change the flavour much?
It adds a gentle earthy warmth and, mainly, a vivid golden colour. Combined with the cumin it gives the pickle an unmistakably Moroccan character.