Cauliflower Cachumbar Recipe

Name: Cauliflower Cachumbar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 cups (9 ounces) chopped cauliflower (chop it so no piece is larger than 1/3-inch by 1/4-inch); 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 teaspoon finely chopped hot green chili, such as birds-eye, green cayenne, or jalapeno; ¾ tablespoons chopped cilantro; 1/2 teaspoon sugar; 2 tablespoons lemon juice; 2 teaspoons wine vinegar (red or white); 1 tablespoon olive or canola oil; 1/2 teaspoon whole brown or yellow mustard seeds

Servings: persons

3 cups (9 ounces) chopped cauliflower (chop it so no piece is larger than 1/3-inch by 1/4-inch)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon finely chopped hot green chili, such as birds-eye, green cayenne, or jalapeno
¾ tablespoons chopped cilantro
1/2 teaspoon sugar
2 tablespoons lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon olive or canola oil
1/2 teaspoon whole brown or yellow mustard seeds

1
Put the cauliflower in a bowl.
2
Add the salt and rub it in, mixing well.
3
Let macerate for 13 hours.
4
If any liquid has accumulated, drain it.
5
Add the cayenne, chilies, cilantro, sugar, lemon juice, and vinegar.
6
Mix.
7
Put the oil in a small pan and set over medium-high heat.
8
When hot, put in the mustard seeds.
9
As soon as the seeds begin to pop, a matter of seconds, pour the contents of the pan over the cauliflower.
10
Stir to mix.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups (9 ounces) chopped cauliflower (chop it so no piece is larger than 1/3-inch by 1/4-inch), 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1 teaspoon finely chopped hot green chili, such as birds-eye, green cayenne, or jalapeno, and more.

Yes, Cauliflower Cachumbar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Cachumbar

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