Lactose Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate more exciting. 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 vibrant, crisp florets that are ready to eat in under an hour. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required. The turmeric gives the cauliflower a gorgeous golden hue while the mustard seeds and peppercorns add a subtle, complex bite that store-bought pickles rarely deliver. Fresh dill stirred in just before serving takes it over the top if you have it on hand. Pile it onto grain bowls, serve it alongside grilled proteins, or eat it straight from the jar — no judgment.
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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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