Cauliflower Cachumbar

Name: Cauliflower Cachumbar
Yield: serves 4
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 bird’s-eye, green cayenne, or jalapeño; 3–4 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

December 9, 2011

his is a salad from India’s western state of Gujarat. Two tablespoons of crushed roasted peanuts could be added to it just before serving and stirred in. It may be served with most Indian meals and lasts several days in the refrigerator if kept covered.

Recipe notes

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