Pickled Cauliflower
Crisp cauliflower florets soaked in a tangy, garlicky pickling brine — a bright, crunchy side packed with bold flavor and simple to prepare.
Allowed for Ideal Protein phases 1 to 3.
Serving size
4
Ingredients
- 1 lb. Cauliflower, cut into small florets
- 8 Garlic Cloves, peeled
- 1 cup. Water
- 1 cup. Vinegar
- 1 tbsp. Sea Salt
- 1 tbsp. Truvia
- Optional: peppercorns, pickling spices, fresh dill, lemon zest, hot pepper flakes
Preparation
Step 1
Place cauliflower florets and peeled garlic cloves into a clean jar or airtight container.
Step 2
Add any optional spices (peppercorns, dill, lemon zest, or chili flakes) if desired.
Step 3
In a small pot, bring water, vinegar, sea salt, and Truvia to a light boil, stirring until salt and sweetener dissolve.
Step 4
Pour the hot pickling liquid over the cauliflower in the jar, making sure all pieces are fully covered.
Step 5
Let the jar cool to room temperature uncovered.
Step 6
Seal the jar and refrigerate for at least 12 hours for best flavor.
