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Cauliflower piccalilli with ham and buttermilk biscuits

You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.
Ham with cauliflower piccalilli and buttermilk biscuits

Ham with cauliflower piccalilli and buttermilk biscuits

William Meppem
4
40M
20M
1H

You’ll fall in love with this turmeric cauliflower piccalilli. Serve with buttermilk biscuits – the traditional American biscuit is similar to our scone, but it’s generally used in a savoury way and makes the perfect partner to ham and pickles. Start the piccalilli at least two days ahead.

Ingredients

Buttermilk biscuits
Cauliflower piccalilli

Method

Main

1.For cauliflower piccalilli, cut cauliflower into small florets and mix well with salt in a large bowl. Cover and set aside at room temperature for 24 hours to draw out moisture. Rinse under cold running water and drain. Mix cornflour and spices with 2 tbsp vinegar in a bowl to a smooth paste. Bring remaining vinegar, sugar and honey to the boil in a saucepan over medium-high heat, add 2 tbsp hot vinegar mixture to the cornflour mixture and stir until smooth, then return to pan. Bring to the boil and stir continuously until thickened (4-5 minutes). Remove from heat, add cauliflower, mix well, then spoon into a warm sterilised 1 litre jar and seal. Refrigerate for at least a day or up to a year.
2.For buttermilk biscuits, preheat oven to 200C and line a baking oven tray with baking paper. Pulse flour, sugar, baking powder, bicarbonate of soda and 1 tsp sea salt in a food processor, add butter and lard, and pulse to fine crumbs. Transfer to a bowl, add buttermilk and stir to combine, then turn out on a lightly floured surface and gently knead to bring dough together. Roll out to 3cm thick, then cut out eight 7cm rounds with a biscuit cutter and place on prepared tray. Brush tops with melted butter and bake until golden (8-10 minutes). Set aside to cool. Makes 8.
3.Cook ham in lard in a large frying pan over high heat until caramelised (1-2 minutes each side). Serve scattered with cauliflower piccalilli and mint, with buttermilk biscuits, warm or at room temperature, for sandwiching.

Drink Suggestion: Refreshing cold pilsner. Drink suggestion by Max Allen

Notes

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