Vegan Quick Pickled Cauliflower
Tangy, golden, and loaded with bold flavor, this 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 hit of black pepper — and the whole thing is ready to eat in under an hour. Every single ingredient here is naturally plant-based, so there's no need to scrutinize labels or swap anything out. The turmeric gives the florets a gorgeous golden hue while the optional red pepper flakes add just enough heat to keep things interesting. Pile it onto grain bowls, tuck it into wraps, or serve it straight from the jar as a bright, crunchy snack. Fresh dill stirred in right before serving takes it from great to genuinely craveable.
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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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