Cauliflower Cachumbar

Name: Cauliflower Cachumbar
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; 34 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

10 ingredients

10 steps

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
34 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

Directions

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.