Cauliflower mustard relish

An authentic relish that's easy to make!

  • 10 mins preparation
  • 10 mins cooking
  • Makes 2 cup
  • Print


Cauliflower mustard relish
  • 250 gram cauliflower florets
  • 1 zucchini, halved, sliced
  • 1 red capsicum, seeded, cut into 2cm cubes
  • 50 gram snow peas, halved
  • 1 carrot, finely sliced
  • 2 small onions, quartered
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 2 teaspoon ground turmeric
  • 2 teaspoon english mustard powder
  • 2 teaspoon mustard seeds
  • 1 tablespoon cornflour
  • 1 cup apple cider vinegar
  • 1/4 cup white sugar
  • 1 tablespoon honey


Cauliflower mustard relish
  • 1
    In a large saucepan of boiling, salted water, blanch cauliflower for 1 minute. Add remaining veges and cook for a further 1 minute. Drain, then refresh in iced water. Drain and pat dry with a paper towel.
  • 2
    In a mortar and pestle, grind cumin and coriander. In a large saucepan, toast ground spices with remaining spices on medium for 1 minute until fragrant. Add cornflour and 2 tablespoons vinegar, stirring until a paste forms.
  • 3
    Add remaining vinegar, sugar and honey to paste. Bring to the boil, stirring, until mixture thickens. Stir vegetables through. Simmer for a further 5 minutes.
  • 4
    Transfer to a sterilised jar, then label and seal. Store in a cool, dark place for at least one month before serving.


Serve as part of a ploughman’s board with sliced ham, crusty bread, cheese and pickles.