Cauliflower is having a moment. Maybe it’s thanks to the low carb diets that are so popular right now, but even if you aren’t watching carbs cauliflower is an inexpensive versatile vegetable that should find its way on to your table. While I adore a whole roasted cauliflower, I also love cauliflower pickled – especially in the summer heat – it’s a bright, fresh addition to any meal.
Turmeric gives the cauliflower its bright yellow colour, but you can also pick up orange or purple cauliflower from most supermarkets if you want a more colourful pickle plate. If you’re looking for other pickles to add to your plate (like those gorgeous kabees – hot pink pickled turnips!) check out these other easy mouneh (Lebanese pickles).
Turmeric Pickled Cauliflower
- 1 head of cauliflower, cut into bite-sized florets
- ½ tsp chili flakes / whole fresh chili
- 2 bay leaves
- 2 cups water
- 2 cups white vinegar
- ¼ cup kosher salt
- 2 tsp granulated sugar
- ½ tsp coriander seed
- ½ tsp cumin seed
- ¼ tsp turmeric
- ½ Tbsp white peppercorns
- 4 cloves garlic, peeled and halved
- Place your cauliflower, bay leaves, and chilis / chili flakes into a sterilized jar(s).
- Place your water, vinegar and the remaining spices in a pan over medium heat, until all salt and sugar is dissolved. Once simmering, remove from heat and pour over jars of cauliflower. If you still have room, you can add slices of onion to ensure the jars are packed.
- Place a canning weight in the jar and seal. Leave in a cool, dark place for 5-7 days. Then refrigerate and enjoy.