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Beet-pickled Cauliflower Recipe (with Video)

Side dish, Grain-free, Vegan
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Discover our Beet-pickled Cauliflower Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 5min


Cauliflower and Beets
- 1 cauliflower, small
- 2 tbsp agave
- 1 tsp Salt
- 2 cups water
- 1 c white balsamic vinegar
- 2 red beets
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Preparing the Cauliflower
1. Start by destemming the cauliflower and cutting it into bite-sized florets.
2. Add the florets to a large jar.
Preparing the Pickle Brine
1. In a pot, bring water, vinegar, salt, agave, and cubed beets to a boil.
2. Let the mixture simmer for a few minutes.
Pickling the Cauliflower
1. Pour the mixture over the cauliflower and into the pickle jar.
2. Make sure everything is covered with liquid. You can always add a bit of water and/or vinegar on top if needed.
3. Seal with a lid and keep in the fridge for about 4 days until the cauliflower has turned entirely pink.
4. The cauliflower will last in the fridge for about 4 weeks, but make sure it's always covered with pickle brine.

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