Quick-Pickled Cauliflower

Name: Quick-Pickled Cauliflower
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: Kosher salt, to taste; 1 head cauliflower (about 1 lb.), cut into 1" florets; 1 large red bell pepper, sliced; 1 ⁄ 2 cup golden raisins; 8 jarred pepperoncini peppers, thinly sliced; 1 small yellow onion, thinly sliced; 1 cup olive oil; 10 cloves garlic, thinly sliced; 3 ⁄ 4 cup red wine vinegar; 1 ⁄ 3 cup sugar; 2 tbsp. black peppercorns; 3 bay leaves; 2 tbsp. finely chopped oregano; 2 tbsp. finely chopped thyme

Serves
serves 6-8

LAURA SANT

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

Ingredients

Kosher salt, to taste
1 head cauliflower (about 1 lb.), cut into 1" florets
1 large red bell pepper, sliced
¹⁄₂ cup golden raisins
8 jarred pepperoncini peppers, thinly sliced
1 small yellow onion, thinly sliced
1 cup olive oil
10 cloves garlic, thinly sliced
³⁄₄ cup red wine vinegar
¹⁄₃ cup sugar
2 tbsp. black peppercorns
3 bay leaves
2 tbsp. finely chopped oregano
2 tbsp. finely chopped thyme

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Instructions

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.