Cauliflowers? Amazing. Pickling cauliflowers? Changes the game. I mean, this Sumac Pickled Cauliflower is definitely a game changer in my book.
This Sumac Pickled Cauliflower is a great addition to any meal, featuring a spice blend of sumac and lemon zest in a vinegar brine. Not only are its vibrant colors striking, but the flavor is complex too!
Sumac is a red, tangy fruit that’s found in the spice section of your local grocery store. It’s a common ingredient in Middle Eastern and Mediterranean dishes, and can also be used as a garnish and souring agent.
Because of that, this Sumac Pickled Cauliflower is a perfectly sweet and tangy addition to your menu. With a hint of Middle Eastern spices, this pickling spice mix combines incredibly well. Try it on sandwiches, tacos, or salads for a burst of flavor.
A hearty, tangy dish that’s perfect as a side or on its own. Grab the recipe for this Sumac Pickled Cauliflower below!
Sumac Pickled Cauliflower
Author: Micah Siva
Makes 2, 500ml jars
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sea salt
- 3 tbsp sugar
- 3 cloves garlic, crushed
- 2 tsp black peppercorn
- 2 tsp coriander seeds, whole
- 2 tbsp sumac
- 1 tbsp beet powder
- 2 cups cauliflower florets
Preparation:
- Clean and dry two jam jars. In a small saucepan, combine vinegar, water, salt, and sugar.
- Bring to a low boil and stir until the sugar and salt are dissolved.
- Add the garlic, peppercorns, coriander, sumac, and beet powder.
- Fill jam jars with cauliflower florets. Pour marinade overtop.
- Screw the lid on and shake.
- Refrigerate for at least 24 hours before enjoying. Eat within 2 weeks.