Pickled cauliflower is a tangy, crunchy, and flavour-packed appetiser that’s easy to prepare and perfect for any occasion. This recipe combines tender cauliflower florets with sweet carrots, aromatic garlic, and a fragrant marinade, creating a dish that is both refreshing and satisfying. Whether you serve it as a side, snack, or salad topping, pickled cauliflower brings a delightful balance of acidity and spice to your table.
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This recipe is perfect for anyone who enjoys bold, vibrant flavours and wants to make a quick and easy dish that lasts for days. The combination of vinegar, garlic, and coriander creates an aromatic brine that infuses the vegetables with irresistible taste. Plus, it's a great way to enjoy cauliflower in a new and exciting way!
Why You Should Make This Dish
Pickled cauliflower is not just delicious; it’s also incredibly versatile and beneficial. Here’s why you should try this recipe:
- Bold and refreshing flavours – The vinegar-based marinade enhances the natural sweetness of carrots and cauliflower while adding a pleasant tang.
- Quick and easy – This recipe requires minimal effort, and the cauliflower absorbs the flavours in just an hour.
- Healthy and nutritious – Cauliflower is packed with vitamins, antioxidants, and fibre, making this dish a wholesome addition to your diet.
- Budget-friendly – All the ingredients are simple and affordable, making it a great way to create a flavourful dish without breaking the bank.
- Long-lasting – Pickled cauliflower stays fresh for days, making it a great make-ahead dish for busy weeks.
- Naturally vegan and gluten-free – A great option for those following special diets.
Ingredients
Each ingredient plays an essential role in creating the perfect balance of flavours and textures in this pickled cauliflower recipe.
- Cauliflower – The star ingredient, cauliflower provides a mild, slightly nutty flavour and a firm texture that holds up well in pickling.
- Carrots – Their natural sweetness balances the tangy marinade, while their bright colour enhances the visual appeal.
- Garlic – A must-have for depth and aroma, garlic infuses the dish with a subtle spiciness.
- Fresh parsley – Adds a fresh, herbaceous note and a pop of colour to the final dish.
- Ground coriander – Enhances the pickling brine with its warm, citrusy undertones.
- Red pepper – A touch of spice that gives the dish a gentle heat without overpowering the other flavours.
- Vinegar – Essential for pickling, it gives the cauliflower its signature tang while preserving its crispness.
- Sunflower oil – Helps round out the acidity of the vinegar and brings a smooth texture to the marinade.
- Sugar and salt – These balance the acidity and enhance the overall flavour of the dish.
How to Make Pickled Cauliflower
This recipe is easy to follow and perfect for anyone looking to prepare a quick, flavourful appetiser. Just four simple steps and you're done.
Step 1: Marinate and chill – Pour the hot marinade over the vegetables, stir well, and refrigerate for at least 1 hour. Stir occasionally for even flavour. Serve chilled.
Step 2: Blanch the cauliflower – Break it into small florets and boil in salted water for 5 minutes. Drain and let it cool, reserving 4–5 tablespoons of the cooking liquid.
Step 3: Prepare the marinade – In the reserved liquid, mix vinegar, sunflower oil, salt, and sugar. Bring to a boil and stir until fully dissolved.
Step 4: Mix the vegetables – Grate or thinly slice the carrot, finely chop the parsley, and mince the garlic. Combine with the cauliflower, ground coriander, and red pepper in a large bowl.
How to Serve Pickled Cauliflower
Pickled cauliflower is a fantastic addition to many meals. It works well as a:
- Cold appetiser – Serve it as a refreshing starter before a main meal.
- Side dish – Pairs wonderfully with grilled meats, roasted fish, or even a simple sandwich. Try it with Tapaka Chicken for a full and satisfying meal!
- Salad ingredient – Toss it into salads for an extra crunch and tangy kick.
- Topping for wraps and sandwiches – Adds a zesty bite to wraps, burgers, and pita pockets.
For extra freshness, garnish with more chopped parsley before serving. If you enjoy spicier food, sprinkle a bit more red pepper on top. You can also serve it alongside creamy dips, like hummus or tzatziki, to create a balanced flavour combination.
✅ 5 Useful Tips for Pickled Cauliflower
- Use fresh, firm cauliflower – Choose tight, white heads with no dark spots for the best crunch and flavour.
- Don’t skip the blanching – A quick 5-minute blanch softens the cauliflower just enough while keeping it crisp.
- Reserve the cooking liquid – It adds subtle cauliflower flavour to the marinade and reduces waste.
- Use glass or ceramic bowls – Avoid reactive metal when pickling, as it can alter the taste.
- Balance flavours carefully – Taste the marinade before pouring it in. Adjust vinegar, sugar, or salt to your liking.
How to Store Pickled Cauliflower
To keep your pickled cauliflower fresh and full of flavour, store it in an airtight container in the refrigerator. It will stay good for up to five days, and the flavours will continue to develop over time. Stir it occasionally to ensure the marinade coats everything evenly.
Avoid freezing pickled cauliflower, as the texture may become too soft and watery once thawed. If you want to extend its shelf life, consider making a more traditional long-term pickling version using sterilised jars and a proper canning method.
Storage Tips
- Keep the cauliflower submerged in the marinade for the best flavour.
- Use a glass jar instead of plastic.
- If the cauliflower starts to soften too much, use it within the next day to maintain its crunch.
FAQ
Can I use frozen cauliflower for this recipe?
Yes, but fresh is best for maintaining that signature crunch. If using frozen, thaw and pat dry thoroughly before blanching.
Can I substitute parsley with another herb?
Absolutely. Dill or coriander leaves make great alternatives for a different flavour twist.
What kind of vinegar should I use?
White vinegar works best, but apple cider vinegar or white wine vinegar also work well and bring different notes.
Can I skip the sugar?
You can, but it helps balance the vinegar. Try using honey or maple syrup for a natural option.
Can I add other vegetables?
Definitely. Try adding thinly sliced onions, bell peppers, or radishes for variety.
Pickled Cauliflower with Carrots
This quick and easy pickled cauliflower recipe creates a tangy, crunchy appetiser infused with aromatic spices, fresh herbs, and a vibrant marinade. Perfect as a snack, side dish, or salad topping!
Ingredients
- 1 medium cauliflower (approx. 600g)
- 1 carrot
- 2 garlic cloves
- 15g fresh parsley
- 1 teaspoon ground coriander
- ¼ teaspoon ground red pepper
- 2 tablespoon vinegar
- 3 tablespoon sunflower oil
- 1½ tablespoon sugar
- Salt to taste
Instructions
- Break the cauliflower into small florets. Bring a pot of salted water to a boil, add the florets, and cook for 5 minutes. Drain, reserving 4–5 tablespoon of the cooking liquid. Let the cauliflower cool.
- In the reserved cooking liquid, mix salt, sugar, vinegar, and sunflower oil. Bring to a boil and stir until fully dissolved.
- Peel and grate the carrot or slice it into thin strips. Chop the parsley finely.
- In a bowl, combine the cauliflower, carrots, and parsley. Add minced garlic, ground coriander, and red pepper.
- Pour the hot marinade over the vegetables and mix well. Refrigerate for at least 1 hour, stirring occasionally to ensure even marination.
- Serve chilled as a refreshing appetiser or side dish.
