salads sides

Quick-Pickled Grilled Cauliflower

Grilled cauliflower has never been easier to make! Charred flavor and a sour brine with bell pepper and carrots take this pickled cauliflower recipe's flavors to new heights in only 5 minutes.
15m
PREP TIME
5m
COOK TIME
70
CALORIES
9
INGREDIENTS

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Ingredients 8 (3/4 cup) Servings

INSTRUCTIONS

  • 1 Cut cauliflower into 1/2-inch thick slices. Seed and quarter bell pepper. Peel carrots. Brush vegetables lightly with oil.
  • 2 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.
  • 3 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.
  • 4 Refrigerate 2 hours or until cooled. Serve. Or, cover and refrigerate until ready to serve.

TIPS AND TRICKS

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

(per Serving)

Side Dishes

Entrees

Bread, Rolls, and Muffins