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Pickled cauliflower

Recipe by:Executive Chef Brandon Miller
Mundaka Restaurant, Carmel


  • 2 cups water
    1 cup good-quality apple cider vinegar
    1/4 cup sugar
    2 tbsp. kosher salt
    1 tbsp. fennel seeds
    1 tsp. coriander seeds
    1 tsp. whole black peppercorns
    1 head cauliflower, sliced 1/4-inch thick
    6 shallots, thinly sliced


In a medium saucepan, boil all ingredients except cauliflower and shallots. Place cauliflower and shallots in a glass or other nonreactive container and pour boiling brine over. Cool and refrigerate until needed. Will last refrigerated for up to 2 weeks.

Makes about 4 cups


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