Best Pickled Cauliflower Recipes

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER

Steps:

• Combine vinegar, water, and salt together in a pot; bring to a simmer.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

PICKLED CAULIFLOWER

Steps:

• Wash the cauliflowers and break them into flowerettes.
• Scald, cool, and peel the onions.
• Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
• Drain, rinse in cold water, and drain again.
• Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
• Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
• Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
• Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

PICKLED CAULIFLOWER AND RED ONION

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
• Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

SPICY QUICK-PICKLED CAULIFLOWER

Steps:

• Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
• Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
• Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
• Place jar in the refrigerator for 24 hours, shaking every 8 hours.

LEMONY PICKLED CAULIFLOWER

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Steps:

• Pickled cauliflower:
• Combine all the ingredients in covered container and refrigerate for at least 24 hours.
• Salad:
• Preheat the oven to 375 degrees F.
• In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
• Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
• What a salad- it's springtime on a plate!
• The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator

PICKLED CAULIFLOWER WITH RED ONION

Steps:

• Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
• Pack the cauliflower, onion, and garlic into a quart jar.
• To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
• Pour the hot brine over the cauliflower and let cool to room temperature.
• Cover and refrigerate overnight or up to 1 week.

WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
• Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.

MIDDLE EASTERN CRUNCH: TURMERIC PICKLED CAULIFLOWER

Steps:

• Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
• Add cauliflower and bring back to a boil.
• Remove from heat and allow to come to room temperature.
• Keep covered in its liquid in refrigerator.

PICKLED CAULIFLOWER MEDLEY

Steps:

• Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
• In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving.

ATJAR BLOEMKOOL (PICKLED CAULIFLOWER INDONESIAN STYLE)

Steps:

• Cut the florets from the cauliflower into pieces two and a half inches in length by about one and a half inches wide. Wash and drain them.
• Place eight cups of water in a large pot. Bring the water to a boil. Add the cauliflower and cook for 10 to 15 seconds, until the florets whiten slightly. Remove the pot from the heat and run cold water into it. Drain the cauliflower, put it back in the pot, run cold water over it again. Drain. Place in a large bowl and reserve.
• In the pot, place all the other ingredients and bring to a boil. Stir to dissolve the sugar. Turn off the heat, pour the mixture over the cauliflower florets and mix well so that the cauliflower is covered and the florets turn bright yellow. Place the bowl, covered, in the refrigerator for at least 12 hours, or overnight. Serve cold. Leftover cauliflower florets may be kept in a jar, refrigerated, for about four to six weeks.

MEXICAN PICKLED CAULIFLOWER SALAD (COLIFLOR ENCURTIDO)

Steps:

• Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
• Drain and immerse in ice water to chill, then drain well.
• Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
• Pour dressing over cauliflower and toss well.
• Let salad marinate at least one hour, or overnight.
• Add cilantro just prior to serving.

BRAESOLA AND LIGHTLY PICKLED MUSHROOM AND CAULIFLOWER SALAD WITH CRISPY PARMIGIANO

Steps:

• Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
• Preheat the oven to 375 degrees F.
• On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.
• Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.

PICKLED CAULIFLOWER WITH HOT PEPPER AND CUMIN

Steps:

• Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.
• In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.

PICKLED CAULIFLOWER WITH HOT PEPPER AND CUMIN

Steps:

• 1. Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.

PICKLED CHILE CAULIFLOWER

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

LEMONY PICKLED CAULIFLOWER

Steps:

• 1 Wash cauliflower and break it into florets.
• In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
• Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
• When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
• Using tongs, pack cauliflower into the prepared jar and top with brine.
• Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
• Let pickles sit out on counter until cool. Once they've reached room temperature, refrigerate jar.
• Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

PICKLED CAULIFLOWER

Steps:

• Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt.
• Stir fry and cook covered, stir occassionaly, sprinkle water in between.