Pickled Cauliflower Recipe With Turmeric

It takes only 10 minutes to make this flavorful refrigerator staple

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Cookbook author Salma Hage's latest, The Mezze Cookbook, includes plenty of ways to transform cauliflower into a sharable Middle Eastern dish, our favorite of which includes pickling it with spices and turmeric. It's a low investment, high return recipe that adds texture and flavor to any dish—and is equally good as a stand-alone snack.

Recipe adapted from The Mezze Cookbook by Salma Hage

Turmeric-Pickled Cauliflower
5 from 50 ratings
Learn how to make this easy pickled cauliflower recipe, which takes just 10 minutes and is flavored with turmeric, coriander seeds, celery seeds and more.
Prep Time
5
minutes
Cook Time
5
minutes
Servings
8
jars jars
Total time: 10 minutes
Ingredients
  • Juice of 1 lemon
  • 1 cup white wine vinegar
  • 1 tablespoon black mustard seeds
  • 1 tablespoon coriander seeds
  • 1 stick cinnamon
  • 2 tablespoons coarse sea salt
  • 2 tablespoons superfine sugar
  • One 2-inch piece fresh turmeric, peeled and finely chopped
  • 1 small head cauliflower (around 1 pound), broken into florets
Optional Ingredients
  • 1 tablespoon celery seeds (optional)
Directions
  1. Put all the ingredients except the cauliflower in a large saucepan set over medium-low heat, and pour in 1 cup water. Bring to a boil.
  2. Once the liquid is at a boil, add the cauliflower, bring back to a boil, then remove from heat and let cool for 10 minutes.
  3. Pour into jars, leaving 1 inch of room on top (use sterilized jars if you're going to jar them for later use). Allow to stand uncovered until the liquid cools completely, then cover the jars with the lids refrigerate, preferably overnight so the flavors come together.
Nutrition
Calories per Serving 34
Total Fat 0.5 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 6.2 g
Dietary Fiber 1.4 g
Total Sugars 3.9 g
Sodium 174.1 mg
Protein 1.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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