Cauliflower pickle is a great way to add bold, tangy flavor to everyday meals. In many Indian homes, pickles aren’t just an extra - they’re part of the meal itself, bringing brightness and a touch of heat to balance rice, roti and dal.
This simple recipe uses fresh cauliflower with spices, lemon juice, and cold-pressed sesame oil, known for its rich taste and health benefits. Unlike store-bought pickles full of preservatives, this homemade version stays crisp and vibrant. It’s easy to make in a small batch and keeps well in the fridge for a few weeks.
Serve it with plain lentils, tuck it into wraps, or enjoy it alongside warm parathas - it adds a burst of flavor to almost anything.
Crunchy Cauliflower Pickle
A simple South Indian-style cauliflower pickle made with fresh florets, sesame oil, and warming spices. This crunchy, tangy condiment is easy to prepare at home and pairs beautifully with rice, rotis or your favorite snacks.
Servings: 10
Calories: 102kcal
Ingredients
- 300 g cauliflower florets cut into bite-sized pieces
- 1 lemon juice only
- 3 –4 garlic cloves thinly sliced
- 2 tablespoons red chili powder or less for milder heat
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon mustard seeds optional
- 100 ml cold-pressed sesame oil
Instructions
- Prepare the Cauliflower: Wash and dry the cauliflower thoroughly. Spread it out on a clean towel and let it air-dry for 1–2 hours so there is no moisture left.
- Toast the Fenugreek: In a dry pan, toast the fenugreek seeds over low heat for 1–2 minutes until fragrant. Let cool, then grind to a coarse powder.
- Make the Spice Mix: In a small bowl, combine the ground fenugreek, red chili powder, turmeric and salt.
- Warm the Oil: Pour the sesame oil into a small pan. Add the sliced garlic (and mustard seeds, if using). Heat gently over low heat until the garlic just turns golden and the mustard seeds begin to pop. Remove from heat and let it cool to warm (not hot).
- Mix the Cauliflower: In a large bowl, add the cauliflower and pour over the lemon juice. Stir to coat well.
- Combine with Spices: Sprinkle the spice mixture over the cauliflower and mix thoroughly so every piece is coated.
- Add the Oil: Pour the warm sesame oil over the cauliflower and stir gently to combine.
- Store: Transfer to a clean, dry glass jar. Press down to remove any air pockets and seal with a lid.
- Mature the Pickle: Leave the jar at room temperature for 24 hours so the flavors meld. Then refrigerate. It keeps for 3–4 weeks when stored cold.
Notes
- Make sure the cauliflower is completely dry before mixing; any moisture can shorten the shelf life.
- Adjust the chili powder to your preferred heat level. Kashmiri chili powder will give more color and milder spice.
- Always store in a clean, airtight glass jar and use a dry spoon to serve.
Serving Ideas
- Spoon a little on the side of rice and dal.
- Tuck into wraps or sandwiches for a tangy crunch.
- Serve with warm parathas or stuffed rotis.
- Add a small spoonful to grain bowls or salads for extra flavor.
Recipe Twist Ideas
- Mixed Vegetable: Add small pieces of carrot or green beans for variety.
- Mustard Kick: Use cold-pressed mustard oil instead of sesame oil for a sharper taste.
- No Garlic: Omit garlic if you prefer a cleaner, milder flavor.
- Sour Touch: Mix in 1–2 tablespoons of tamarind pulp for extra tanginess.
- Nutty Variation: Add a tablespoon of roasted sesame seeds before storing.
Nutrition
Calories: 102kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg
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