Atjar Bloemkool (Pickled Cauliflower Indonesian Style)

Ingredients

• 1 head cauliflower, about 1 1/2 pounds
• 1 teaspoon fresh or frozen turmeric, minced (see note)
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 cup white vinegar
• ½ cup sugar
• 1 teaspoon salt
• 1 ½ cups water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    154 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 3 grams protein; 637 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings as a side dish

Preparation

1. Cut the florets from the cauliflower into pieces two and a half inches in length by about one and a half inches wide. Wash and drain them.
2. Place eight cups of water in a large pot. Bring the water to a boil. Add the cauliflower and cook for 10 to 15 seconds, until the florets whiten slightly. Remove the pot from the heat and run cold water into it. Drain the cauliflower, put it back in the pot, run cold water over it again. Drain. Place in a large bowl and reserve.
3. In the pot, place all the other ingredients and bring to a boil. Stir to dissolve the sugar. Turn off the heat, pour the mixture over the cauliflower florets and mix well so that the cauliflower is covered and the florets turn bright yellow. Place the bowl, covered, in the refrigerator for at least 12 hours, or overnight. Serve cold. Leftover cauliflower florets may be kept in a jar, refrigerated, for about four to six weeks.

• Fresh or frozen turmeric can be found at Indian, Thai or Mexican markets.