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Ingredients

800g cauliflower, trimmed, cut into florets
300g French shallots, peeled, halved if large
500ml (2 cups) apple cider vinegar
215g (1 cup) caster sugar
1 teaspoon salt
35g (1/4 cup) cornflour
1 tablespoon mustard powder
1 tablespoon ground turmeric
2 teaspoons coriander seeds
1 long fresh red chilli, deseeded, thinly sliced

Method

Step 1 Cook cauliflower and shallot in a large saucepan of salted water for 5 minutes or until tender-crisp. Drain and pat dry with paper towel.
Step 2 Place vinegar, sugar and salt in a large saucepan. Cook, stirring, over medium heat for 3 minutes or until the sugar dissolves. Simmer for 5 minutes or until reduced slightly.
Step 3 Meanwhile, combine the cornflour, mustard, turmeric and coriander in a heatproof bowl. Add enough of the vinegar mixture to form a paste. Add the paste to the rest of the vinegar mixture along with the cauliflower mixture and chilli. Cook, stirring, over low heat for 5 minutes or until mixture has thickened slightly. Transfer to sterilised jars. Seal. Keep in a cool dry place for a month before opening.

Cauliflower piccalilli

How to make Cauliflower piccalilli

Ingredients

Method