BEET PICKLED CAULIFLOWER
Bright, tangy, and full of crunch, this beet-pickled cauliflower is a vibrant way to upgrade salads, tacos, wraps, grain bowls, or snack boards! The natural color from the beets transforms the cauliflower into a stunning magenta, while garlic, ginger, and chili flakes give it a zesty punch. Easy to make, easy to love. Give this recipe a try and enjoy the deliciousness!
Ingredients
- 1 small head cauliflower
- 2 tsp agave
- 1 tsp salt
- 2 cups water
- 1 cup white balsamic vinegar or any other vinegar you prefer
- 1-2 red beets peeled, thinly sliced
- 1 inch / 2.5 cm ginger peeled, thinly sliced
- 2 cloves garlic crushed and peeled
- 1 tbsp peppercorns
- 1-2 tsp chili flakes
Instructions
- Cut the cauliflower into small, bite-sized florets and pack them into a clean glass jar (around 1-liter size).
- In a small saucepan, combine the water, vinegar, salt, agave, beet slices, ginger, garlic, peppercorns, and chili flakes. Bring the mixture to a boil, then reduce the heat and simmer for 3–5 minutes to let the flavors infuse.
- Let the brine cool slightly before pouring—it should be hot but not boiling to avoid shocking and cracking the glass. Carefully pour the warm brine (including the beet and spice pieces) over the cauliflower in the jar, making sure everything is fully submerged.
- If needed, top off with a bit more warm water or vinegar. Let the jar cool completely at room temperature, then seal and refrigerate. Allow the cauliflower to pickle for at least 4 days—by then, it should be fully pink and flavorful. Store in the fridge for up to 4 weeks, making sure the cauliflower remains covered with brine.