Quick Cauli flower pickle

Cauli flower is a member of the cruciferous family of vegetables, that deserves a regular rotation in your diet, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth.

Ingredients:

Cauli flower      - separated into small flowerettes 1 cup

Oil        - 2 tbsps

Asafoetida        - a pinch

Salt to taste

Powdered ajwain (optional)      - 1 tsp

Turmeric powder          - ½ tsp

Red chilli powder          - ½ tsp

Method:

-         Keep the cauli flower in salt water for half an hour. Wash it thoroughly and separate into very small flowerettes. Spread on a plate and leave it overnight so that all water is evaporated.

-         Heat oil in a pan and when it is hot, add asafetida and all other ingredients.

-         Toss in the cauli flower, stir for about half minute and remove from fire.

-         Can be served same day. If you want to keep for longer time, refrigerate it.