PICKLED ROASTED CURRY CAULIFLOWER

Pickled Roasted Curry Cauliflower

A beautiful flavor packed side dish…

Yield: 1 jar

PREP IT!             

• 1 head Cauliflower, large, cut

• 1 tablespoon Curry powder

• ½ teaspoon Turmeric

• ½ teaspoon Ginger, ground

• ¼ teaspoon Red Pepper, crushed

• 1 tablespoon Garlic, minced

• 1 tablespoon Salt

• 1 teaspoon Black pepper, ground

• 1 teaspoon Cumin

• 1 teaspoon Coriander

• 2 tablespoons Honey

• 1 cup Apple cider vinegar

MAKE IT!

1. Roast cauliflower at 450F until slightly charred. Place cauliflower in a 32oz mason jar, or heat safe container.

2. Bring remaining ingredients to a boil. Pour hot mixture over cauliflower.

3. Close lid and refrigerate 4 hours to over night.

4. Enjoy with whatever foods you like!

Tip:

Store leftovers: in a covered container in the fridge for up to 1 week.