Make Ahead

Marinated Cauliflower

by:
October  1, 2010
Author Notes

This is the same marinade/dressing/method I use for slaw; it's great on a bowl of mixed veggies like cauliflower, carrots, broccoli, turnips, etc., but I see no reason why one could not do just cauliflower, whose best flavor, to me, is when eaten raw. It would be a great addition to a picnic lunch or dinner, or as part of an antipasto course, or as a counterpart to a baked ham or pork loin. - Kayb —Kayb

Test Kitchen Notes

Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own. Cider vinegar and sugar are tinted a psychedelic yellow from a combination of ground mustard and turmeric, which adds earthiness and a hint of spice. - A&M —The Editors

  • Serves 4
Ingredients
  • 1 head cauliflower
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 teaspoon dry mustard
  • 1/2 teaspoon turmeric
  • 3/4 cup sugar
  • pinch white pepper
In This Recipe
Directions
  1. Cut or break cauliflower up into florets and put in a bowl which has an airtight lid.
  2. Bring remaining ingredients to a boil over medium high heat. Pour over cauliflower. Cover bowl and let sit at room temperature for 3-4 hours, shaking or stirring occasionally, before refrigerating.
  3. Refrigerate overnight before serving.

See Reviews

See what other Food52ers are saying.

  • MrsK
    MrsK
  • AlizaEss
    AlizaEss
  • Midge
    Midge
  • lapadia
    lapadia
  • Rivka
    Rivka
Review