Cauliflower Cachumbar

• 3 cups (9 ounces) chopped cauliflower (chop it so no piece is larger than 1/3-inch by 1/4-inch)
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon finely chopped hot green chili, such as birds-eye, green cayenne, or jalapeno
• 34 tablespoons chopped cilantro
• 1/2 teaspoon sugar
• 2 tablespoons lemon juice
• 2 teaspoons wine vinegar (red or white)
• 1 tablespoon olive or canola oil
• 1/2 teaspoon whole brown or yellow mustard seeds

1. Put the cauliflower in a bowl.
2. Add the salt and rub it in, mixing well.
3. Let macerate for 13 hours.
4. If any liquid has accumulated, drain it.
5. Add the cayenne, chilies, cilantro, sugar, lemon juice, and vinegar.
6. Mix.
7. Put the oil in a small pan and set over medium-high heat.
8. When hot, put in the mustard seeds.
9. As soon as the seeds begin to pop, a matter of seconds, pour the contents of the pan over the cauliflower.
10. Stir to mix.

cauliflower, salt, cayenne pepper, hot green chili, cilantro, sugar, lemon juice, wine vinegar, olive, whole brown

Taken from www.epicurious.com/recipes/food/views/cauliflower-cachumbar-373880 (may not work)