Quick-Pickled Grilled Cauliflower

Charred flavor and a sour brine transform cauliflower, bell pepper and carrots into a delicious side dish. Serve with grilled meats.

Serves: 8
Serving Size: 3/4 cup
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • Cut cauliflower into 1/2-inch thick slices. Seed and quarter bell pepper. Peel carrots. Brush vegetables lightly with oil.

  • Grill vegetables over medium-high heat 2 to 4 minutes per side or until grill marks appear. Cool vegetables slightly then cut into bite-size pieces. Place in large glass bowl. Set aside.

  • Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over vegetables.

  • Refrigerate 2 hours or until cooled. Serve. Or, cover and refrigerate until ready to serve.

Cooking tip

Storage Tip: Store quick-pickled vegetables in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 3 days.

Nutrition information

(Amount per serving)

  • 70Calories: 70Cholesterol: 0mg
  • Sodium: 254mgProtein: 2g
  • Total Fat: 2gFiber: 3g
  • Carbohydrate: 11g