Marinated Cauliflower
This dish is a snap to put together.
Ground mustard goes into the pot with some sugar.
And then a spoonful of golden turmeric.
Amanda tackles the cauliflower, cutting it into florets, as Merrill adds cider vinegar to the marinade.
Make sure to stir the marinade until the sugar dissolves, or it will stick to the bottom of the pot.
A quick simmer, and the marinade's ready.
Amanda's still cutting cauliflower florets!
A quick stir to coat all of the florets in the yellow liquid.
We covered it and let it sit for a few hours, stirring every so often to distribute the marinade.
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
Food52 Review: 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
- 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
- Cut or break cauliflower up into florets and put in a bowl which has an airtight lid.
- 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.
- Refrigerate overnight before serving.
- Your Best Cauliflower Recipe Contest Finalist!
More Great Recipes:
Picnics|Cauliflower|Condiments|Hors d'oeuvres|Vegetables
Showing out of comments
over 1 year ago GsR
Dry mustard is NOT kosher for Passover for ashkanizm
almost 2 years ago MrsK
Sounds delicious--I love cauliflower! One question, though: how long does it last in the fridge?
over 6 years ago AlizaEss
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:
http://www.baltimorediy...
almost 7 years ago Midge
I love the idea of this as an hors d'oeuvre. Perfect for Thanksgiving.
almost 7 years ago lapadia
Used your dressing over fresh picked garden vegetables - delicious!
almost 7 years ago shelovestocook
I am going to try this with some of the fresh hot peppers I picked up at this morning's market.
almost 7 years ago JMB
Can't wait to try this one!
almost 7 years ago Rivka
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!
almost 7 years ago Kayb
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.
almost 7 years ago Kitchen Butterfly
Love this 'a la grecque', sunny bright cauliflower. Congratulations Kayb on being a finalist.
almost 7 years ago Literary Equivalent
Oh wow -- I need some of this this weekend! Need!
almost 7 years ago ashleychasesdinner
Congrats to you!! Great job :)
almost 7 years ago TheThinChef
Wow, I love the sound of this...so yummy!
almost 7 years ago mrslarkin
Congrats Kayb! This looks simple and delicious!
almost 7 years ago Bevi
I echo these sentiments!
almost 7 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on being a finalist!!
almost 7 years ago Tamra
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!
Showing 17 out of 17 comments