By Shreya Sarpal
January 29, 2026
Crunchy gobi florets soak up fiery mustard oil, sharp spices, and slow-matured flavours in this cauliflower pickle recipe, making it a bold homemade achaar that instantly livens up plain meals and nostalgic thalis.
500 g cauliflower florets 3 tbsp mustard oil 1 tbsp coarsely ground mustard seeds 1 tsp fennel seeds 1 tsp nigella seeds 1 tsp red chilli powder ½ tsp turmeric powder 1 tbsp vinegar Salt to taste
Blanch the cauliflower in salted water for 2 minutes, then dry it completely in the sunlight.
Heat mustard oil until smoking, then cool slightly.
Add fennel seeds and nigella seeds to the oil.
Mix mustard powder, chilli powder, turmeric, salt, and vinegar, then add gobi.
Toss well, transfer to a clean jar, and rest for 2-3 days before serving.