FROM ACIDE:
We take crisp Australian cauliflower florets and bathe them in a tangy golden brine spiked with our freshly ground korma curry blend — coriander, cumin, ginger, turmeric — with just enough sweetness to balance the heat.
The result is a pickle that eats like a memory: warm, nostalgic, totally addictive. Some say it's giving chicken-korma energy without the chicken. We say it's just bloody good.
How to Use Pickled Curried Cauliflower
- Layered into chicken or paneer wraps, rotis and rice bowls
- As the star of a cheese board next to aged cheddar and manchego
- Folded through a chickpea or lentil salad for instant depth
- Alongside curry, dhal or biryani as a sharp golden side
- Straight from the jar when nothing else will do
Pairs Well With
Curry, dhal, biryani, papadums, aged cheddar, paneer, roast lamb, naan, hummus.
What's Inside
Ingredients: Cauliflower, apple cider vinegar, sugar, sea salt, curry powder (coriander seeds, cumin seeds, turmeric, ginger, mustard powder, black pepper, cinnamon, cayenne).
Allergens: Mustard.
Heat level: Mild–medium.
Storage: Cool, dark spot. Refrigerate after opening, use within 6 weeks.
FAQs
How spicy is it?
Mild-medium — fragrant rather than hot.
Pairs well with what cheese?
Aged cheddar, manchego, paneer, washed rind — anything with weight to match the spice.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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