INGREDIENTS
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Vegetables
500g cauliflower, cut into small florets
200g onions, peeled and diced (¼ inch)
200g shallots, peeled and diced (¼ inch)
250g cucumber, split, deseeded, and diced (¼ inch)
12g sea salt (for salting vegetables)
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Spiced Vinegar
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chilli flakes
10 black peppercorns, crushed
3 cardamom pods, cracked
1 tsp fenugreek
½ cinnamon stick
½ tsp coriander seeds
4 cloves
1 star anise
Method
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Cauliflower Piccalilli
Simmer all ingredients gently for 10 minutes, then remove from the heat and allow to infuse for 30 minutes. Pass through a fine sieve and reserve.
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Mustard Base
Whisk the mustard powder, turmeric, cornflour, curry powder, and salt together. Gradually whisk in the vinegar to form a smooth paste.
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Method
Combine the cauliflower, onion, and shallots in a bowl with 10g of the salt. Mix well and refrigerate for 24 hours.
Salt the cucumber separately with the remaining 4g salt and leave for 2 hours, adding it during the final part of the vegetable salting time.
Rinse all vegetables thoroughly under cold running water and drain well in a colander for 30 minutes.
Bring the remaining spiced vinegar to a gentle simmer.
Whisk in the mustard paste and cook for 5 minutes, stirring continuously, until thickened and smooth.
Add the cauliflower, onion, and shallot mixture, cover, and simmer gently for 5 minutes.
Add the cucumber and simmer for a further 5 minutes, ensuring the vegetables retain a little bite.
Check seasoning, then transfer to a clean container and chill.
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Maturing
Leave the piccalilli to mature for 7 days before use.