Quick-Pickled Cauliflower

  • Serves

    serves 6-8


A quick pickle of cauliflower, peppers, and golden raisins is a simple, ideally acidic counterpoint to a rich main dish like flank steak.


  • Kosher salt, to taste
  • 1 head cauliflower (about 1 lb.), cut into 1" florets
  • 1 large red bell pepper, sliced
  • 12 cup golden raisins
  • 8 jarred pepperoncini peppers, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cup olive oil
  • 10 cloves garlic, thinly sliced
  • 34 cup red wine vinegar
  • 13 cup sugar
  • 2 tbsp. black peppercorns
  • 3 bay leaves
  • 2 tbsp. finely chopped oregano
  • 2 tbsp. finely chopped thyme


Step 1

Bring a large pot of salted water to a boil. Cook cauliflower until tender, 2–4 minutes. Using a slotted spoon, transfer cauliflower to a bowl of ice water. Repeat with bell peppers. Drain vegetables and transfer to a bowl with raisins, pepperoncini, and onions.

Step 2

Heat oil and garlic in a 1-qt. saucepan over medium-high heat. Cook until golden, 10–12 minutes. Add vinegar, sugar, peppercorns, and bay leaves; boil. Cook until sugar is dissolved, 1–2 minutes. Stir in oregano and thyme; pour over vegetables and toss to combine. Chill before serving.

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