Marinated Cauliflower
Ginny McMeans
Published:
February 14, 2018
Last Modified:
July 4, 2024
Mildly Marinated Cauliflower is the perfect balance of pickling spices. There’s a sweet tang that children will love and don’t hesitate to add it to salads.
I don’t want to over-sell this recipe but it’s 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.
Sauces only seem to 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.
How to Make Marinated Cauliflower
- Steam. Place raw cauliflower florets in a vegetable steamer basket set over boiling water. Steam for about 15 minutes, until crisp-tender. Since the florets will continue softening as they sit in the marinade, we don’t want to cook them until completely soft here.
- Mix marinade. In a small bowl or pitcher, mix coconut sugar, salt, white wine vinegar, and water. Use a whisk to bring the mixture together, but know that the sugar granules will not dissolve–and that’s good! The slight crunch and subtle sparkle that the sugar adds to the cauliflower is a nice addition.
- Pack. Place the steamed cauliflower in a jar or container that has a cover–such as a mason jar or food canister like I’ve used here.
- Pour. Add the marinade to the jar, making sure all of the cauliflower is just about covered by the liquid. If there are some florets poking above the top of the marinade, that’s okay too.
- Chill and enjoy! Refrigerate your marinated cauliflower for at least 8 hours, giving it the occasional shake or swirl to ensure all of the florets are getting their fair share of exposure to the marinade. Enjoy them straight from the jar, in a marinated cauliflower salad, or as a topping or accompaniment to other dishes!
All ready to go. This will keep in the refrigerator for about a week
Mildly Marinated Cauliflower Recipe
Ingredients
- 1 head of cauliflower, broken into florets
- 2 Tbsp coconut sugar (you can also use date sugar)
- 2 tsp salt
- 1/2 cup white wine vinegar
- 2 cups water
Instructions
- Place raw cauliflower florets in a vegetable steamer basket set over boiling water. Steam for about 15 minutes, just until crisp-tender. Don’t worry if it still seems a bit crunchy, the cauliflower will keep softening as it sits in the marinade!
- In a small bowl or pitcher, mix coconut sugar, salt, white wine vinegar, and water. Use a whisk to bring the mixture together. The sugar won’t dissolve completely.
- Place the steamed cauliflower in a jar or container that has a cover, such as a mason jar or food canister like I’ve used here.
- Add the marinade to the jar, making sure all of the cauliflower is just about covered by the liquid. If there are some florets poking above the top of the marinade, that’s okay too.
- Refrigerate your marinated cauliflower for at least 8 hours, giving it the occasional shake or swirl to ensure all of the florets are getting their fair share of exposure to the marinade. Enjoy your cauliflower however you like, on its own or as part of a dish!
