Piripiri quail with pickled cauliflower

Name: piripiri quail with pickled cauliflower
Cook time: 30 min
Total time: PT1.470M
Yield: 4
Ingredients: 400 ml tap water; 250 g granulated sugar; 400 ml white vinegar; 1 el turmeric; 1 baking flour; 1 white onions; 75 g fresh pepper mix; 7 toe garlic; 1 el coriander seed; 1 tl chicken broth powder; 50 ml traditional olive oil; 1 tl sweet smoked paprika; 1 tl chiliflakes; 1 lemon; 10 g fresh basil; 10 g fresh oregano; 150 ml coconut milk; 4 frozen Taste of the World quail thawed

Quails from the barbecue with a piripiri marinade and pickled cauliflower.

Directions

Bring the water with the sugar in a large pan for the brine and stir until the sugar is dissolved.
Stir in the vinegar and turmeric and leave to cool for 30 minutes. Meanwhile, divide the cauliflower into small florets, cook for 3 minutes and drain.
Cut the onion into half rings, a pepper of your choice from the fresh pepper mix in rings and the peeled garlic cloves into pieces.
Put the cauliflower, onion, pepper rings, garlic and the coriander seeds in the jar. Pour the brine over it.
Close the pot well and leave in the fridge for at least 24 hours.
Cut the rest of the white onion. Cut the stalk of 4 peppers of your choice from the fresh pepper mix and cut the peppers into pieces.
For the piripiri marinade, put the chicken broth powder, olive oil, paprika, chiliflakes, chopped onion, pepper pieces and the rest of the garlic in a tall cup.
Squeeze the lemon and add the juice.
Remove the leaves of basil and oregano from the twigs and add together with the coconut milk. Puree with the hand blender to a smooth mass.
Halve the quail lengthwise, rub well with ⅔ of the marinade and leave to marinate in the refrigerator for 2 hours.
Keep the rest of the marinade in a well-sealed container until used in the refrigerator.
Prepare the barbecue with lid, braai or ceramic barbecue for direct grilling.
Heat the barbecue until a temperature of approx. 160 ° C is reached just above the grate.
Grill the quails in 15-20 min. Until golden brown and done. Times regularly. Serve the rest of the marinade as a sauce and serve with cauliflower.