Marinated Cauliflower

Ginny McMeans

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.

Mildly Marinated Cauliflower in off-center in a blue handled bowl filled with bite-sized florets and lightly sprinkled with golden shades of coconut sugar pickling marinade.

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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! 
Looking down at a bowl full of specked Mildly Marinated Cauliflower florets. Bowl is sitting on an iron trivet with little green jar of toothpicks on the left.

All ready to go. This will keep in the refrigerator for about a week

Mildly Marinated Cauliflower is speckled with spices and has a close-up view in a blue handled bowl on an iron trivet.

Mildly Marinated Cauliflower Recipe

Ginny McMeans
5 from 5 votes
Mildly Marinated Cauliflower is the best marinated cauliflower I have ever had. Children will love it and don’t hesitate to add it to salads.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 Cups

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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!

Nutrition

Serving:2Ounces, Calories:63kcal, Carbohydrates:9g, Sodium:988mg, Potassium:122mg, Sugar:6g, Vitamin C:17.2mg, Calcium:13mg, Iron:0.3mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

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