Make Ahead

Marinated Cauliflower

October  1, 2010
3 Ratings
  • Serves 4
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 cruditĂ© 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

What You'll Need
  • 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
  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 what other Food52ers are saying.

  • Emilia Rosa
    Emilia Rosa
  • AlizaEss
  • Midge
  • lapadia
  • Rivka
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

17 Reviews

GsR April 12, 2016
Dry mustard is NOT kosher for Passover for ashkanizm
Emilia R. October 14, 2015
Sounds delicious--I love cauliflower! One question, though: how long does it last in the fridge?
AlizaEss November 22, 2010
Yum! I do a similar recipe with cauliflower, carrots, and onions pickled in cider vinegar. The spice mix is fennel seeds and mustard seeds. I like to cook up a big pot of lentils, then mix in the pickles. The lentils and pickles are great as a hot or cold salad.

I posted some photos and a recipe here if you are interested in reading more:
Midge October 19, 2010
I love the idea of this as an hors d'oeuvre. Perfect for Thanksgiving.
lapadia October 19, 2010
Used your dressing over fresh picked garden vegetables - delicious!
shelovestocook October 16, 2010
I am going to try this with some of the fresh hot peppers I picked up at this morning's market.
JMB October 15, 2010
Can't wait to try this one!
Rivka October 15, 2010
I'd hoped to contribute to the cauli contest, but wedding planning got the best of me and I didn't have time to finalize a recipe. No matter -- the head I had sitting in the fridge is now swimming in a delightful bath of tumeric, mustard, and cider vinegar a la Kayb -- so excited to try it!
Kayb October 15, 2010
Thanks, all! If you want to really make it look pretty for a salad, add carrots and red and green bell pepper strips. I eat this stuff like candy.
Kitchen B. October 15, 2010
Love this 'a la grecque', sunny bright cauliflower. Congratulations Kayb on being a finalist.
Literary E. October 15, 2010
Oh wow -- I need some of this this weekend! Need!
ashleychasesdinner October 14, 2010
Congrats to you!! Great job :)
TheThinChef October 14, 2010
Wow, I love the sound of yummy!
mrslarkin October 14, 2010
Congrats Kayb! This looks simple and delicious!
Bevi October 14, 2010
I echo these sentiments!
drbabs October 14, 2010
Congratulations on being a finalist!!
Tamra October 3, 2010
I have 'cheated' this recipe for years! Save your favorite pickle juice, heat to boiling. Pour over veggies. Airtight container in the fridge overnight or longer if you are patient! This is great for carrots, cucumbers, onions broccoli, and of course cauliflower!