Texas Pete® Crazy Curried Cauliflower

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  • 1 Cup Texas Pete ® Original Hot Sauce
  • 1 head cauliflower
  • 1/2 red onion, sliced paper thin
  • 1 1/2 cups rasin vinegar (may substitute Champagne vinegar)
  • 1/2 cup water
  • 2 tbsp. curry powder
  • 6 tbsp. granulated sugar
  • Salt and pepper to taste

Products used in this recipe:

Texas Pete® Original Hot Sauce

Texas Pete® Original Hot Sauce
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  1. Clean and trim the outer leaves from the head of cauliflower. Discard the core and break the florets into large, bite-size pieces. Place the cauliflower florets and the red onion into a storage container large enough to cover the 2 cups of pickling liquid.
  2. Place the rasin vinegar, water, curry powder and granulated sugar into a saucepan and bring to a simmer. Season the mixture with salt and pepper and cook for 1 to 2 minutes. Remove from heat. Once you remove from heat, add the Texas Pete® Original Hot Sauce to the mixture and mix well.
  3. Pour the spicy vinegar over the cauliflower florets and red onion, cover and place in the refrigerator to cool. The pickled cauliflower will be ready to eat after 24 hours.