Dairy Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this quick-pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, garlic, mustard seeds, turmeric, and a hint of heat from red pepper flakes — and the result is a jar of something genuinely craveable. Because the whole recipe is built around fresh vegetables, spices, and vinegar, there's nothing to swap or second-guess; it's naturally free of dairy without any workarounds needed. The turmeric gives the florets a gorgeous yellow hue that looks almost too pretty to eat, though you absolutely should. After just 30 minutes in the fridge, the cauliflower is lightly pickled but still satisfyingly crisp — pile it onto grain bowls, tacos, sandwiches, or a cheese-free charcuterie spread. A handful of fresh dill stirred in right before serving adds a bright, herby finish that takes the whole jar to the next level.
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Learn more →Ingredients
6 servings
- 1 small head cauliflower (about 1 lb), cut into small florets
- 1 cup apple cider vinegar
- 1 cup water
- 1 ½ tsp salt
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Pack the cauliflower florets and sliced garlic tightly into a clean 1-quart jar or airtight container.
- 2
Combine the apple cider vinegar, water, salt, mustard seeds, black peppercorns, turmeric, and red pepper flakes (if using) in a medium saucepan over medium-high heat, stirring until the salt dissolves. Bring to a full boil.
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