Mildly Marinated Cauliflower is the perfect balance of pickling spices. There’s a sweet tang that children will love it and don’t hesitate to add it to salads.
I don’t want to over-sell this recipe but it the best-marinated cauliflower I have ever had! It has such a good spark of flavor that even the children love it.
Cauliflower has been the darling of the vegan world for at least a couple of years. It’s really no surprise since this perfect vegetable is so versatile.
Roast it, bake it, steam it or fry it. All is perfect!
Sauces only seem the enhance the little morsels. You can go Mexican style, Asian, East Indian and on and on.
For this recipe, we’re going pure with a perfect fresh pickling mixture. It’s mild and just right.
There is no sharp pickled taste but a mild enhancement to the cauliflower. It is pickled but not in the way that you are familiar with.
A great appetizer and I would serve it with toothpicks alongside colorful olives, snap peas and jicama.
A simple recipe with just 5 ingredients and no oil makes these little bites a go-to. The date/coconut sugar adds a very mild sweetness and it also adds a pretty sparkle to the cauliflower.
Can you see in the photo?
Another appetizer and snack that would go nicely alongside this Mildly Marinated Cauliflower would be the easy to pop in your mouth nuts recipe called Slow Cooker Maple Glazed Walnuts.
One thing that you should try too is to be sure to add this cauliflower recipe to a fresh green salad.
Top the whole salad with a favorite dressing and you will be in heaven. It would make a wonderful complete lunch.
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Mildly Marinated Cauliflower
Ingredients
- 1 head of cauliflower, broken into florets
- 1/2 cup white wine vinegar
- 2 cups water
- 2 tablespoons coconut sugar - you can also use date sugar
- 2 teaspoons salt
Instructions
- Put the flowerettes into a steamer and steam 15 minutes.
- Mix the white wine vinegar, date or coconut sugar, water and salt in a bowl and stir well.
- The sugar granules will not dissolve.
- It is not a sweet marinade. The sugar just cuts the vinegar.
- Place the cooked cauliflower in a dish that has a cover.
- Pour the marinade over the cauliflower and cover.
- Put in the refrigerator and marinate overnight or at least 8 hours.
Nutrition
All ready to go. This will keep in the refrigerator for about a week.
james p. spatz
My parents used to take us to a Italian restaurant (years ago) and we would fight over the complimentary, marinated cauliflower appetizer they would bring out. As much as I enjoy pickled anything, this cauliflower had a mild, perhaps garlicky flavor? If vinegar was used in the marinade, it wasn’t obvious. I miss it! The restaurant is long gone. Thanks for this recipe.
Ginny McMeans
That is fantastic Andrea. Thanks so much for letting us know. It is one of my favorites too. I really like how you pressured cooked the cauliflower. I’ll have to add that to the recipe as another alternative. Kudos!
Andrea Cary
I have made this recipe several times exactly as written. DELICIOUS such an easy way to prepare cauliflower and it keeps in the refrigerator for a week. I pressure cook the cauliflower on low pressure for 3-4 minutes and the texture is perfect. Thank you for this “go to” healthy recipe. Also, I have used Bragg’s apple ciDer vinegar when there is no white wine vinegar in my pantry. Still delightfully flavorful.
Danielle
Oooh, what a great pickling recipe! I’ve never pickled cauliflower, but now I’m eager to give it a try. This would be awesome for salads.
April
Oh this one sounds delicious! I never thought to marinate cauliflower plus you used coconut sugar. Genius! I need to try this out soon!
Joyce
I love how you use coconut sugar in this lightly marinated cauliflower! This is definitely my kind of snack – lightly sweet and tangy! 🙂
Suzy
Love love cauliflower! This is such a great idea!
Ginny McMeans
It is a brown looking sugar that has sort of a molasses type of flavor. Coconut sugar would work too. In fact, brown sugar would probably even work as a substitute but it would be a bit sweeter.
Elaine Blaustein
What is date sugar.
Ginny McMeans
You know, I have not canned this recipe but I have canned a lot. Yes, you could. I would probably only pre-cook the cauliflower for about 3 minutes. Pack your steralized jars with the above recipe and process in a hot water bath 10 minutes under 1000′ and 15 minutes over 1000′.
tom stoddart
sounds great. will make it soon. can you cann this recipe???