Makes about 1 litre
Easy
20 minutes
15 minutes1. Blanch the cauliflower in boiling salted water for 2 minutes. Drain and spread out on a tray to cool and dry completely.
2.Heat the mustard oil until just smoking, then reduce the heat. Add the mustard seeds, fenugreek
and cumin seeds and cook until crackling. Stir in the ginger, garlic, and chillies. Cook gently until softened and fragrant.
3. Add the turmeric, paprika or chilli powder and salt. Stir for 30 seconds. Add the vinegar and lemon juice and bring to a simmer.
4. Add the cauliflower florets and dates and stir well to coat in the spiced oil. Cook over a low heat for 2–3 minutes – just long enough to bring together the flavours without breaking down the cauliflower.
5. Cool and transfer to sterilised jars. Chill for at least 2–3 days before serving to allow the flavours to meld. It will keep in the fridge for 2–3 weeks.
Production: Khanya Mzongwana
Photographer: Marijke Willems
