- 200g cauliflower, cut into bite-sized florets
- 1 carrot, cut into small chunks
- 1 red onion, thinly sliced
- 6 radishes, halved
- 1tbsp coriander seeds
- 6 black peppercorns
- 1tbsp cumin seeds
- 200ml white wine vinegar
- 70g caster sugar
- 1 garlic clove, peeled and crushed with the palm of your hand
- 1 bay leaf
Bring a pan of water to the boil, add the cauliflower and carrot and boil for 3mins to soften. Drain and leave to steam dry then put in a glass bowl with the onion and radish.
Put the coriander seeds, peppercorns and cumin in a small saucepan and toast over a low heat for 2 mins until they release their aroma. Add 200ml water, the vinegar, sugar, garlic and bay leaf. Bring to the boil and simmer for 2-3 mins. Pour over the vegetables, cover with a plate and leave to pickle for 2 hours.
Drain, remove the seeds and bay before serving on the side with the curry.