Califonia Bountiful
Print this recipe

Pickled cauliflower

Pickled cauliflower


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


Carmel chef Brandon Miller makes pickled cauliflower to serve as a topping on lamb burgers.


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