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
Ingredients 8 (3/4 cup) Servings
- 1 small head cauliflower, about 1 1/2 pounds
- 1 medium red bell pepper
- 2 carrots
- 1 tablespoon vegetable oil
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 tablespoon salt
- 1 tablespoon McCormick® Yellow Mustard Seed
- 1 teaspoon McCormick® Crushed Red Pepper
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.
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