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Cauliflower Escabeche, spicy pickled vegetable salad
Spicy cauliflower escabeche with rich flavors

Mediterranean Pickled Cauliflower (Escabeche)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
'Escabeche' is an ancient preservation technique spread worldwide by Spanish explorers. It involves placing precooked ingredients in an acidic (vinegar) marinade. This not only preserves but 'cooks' the food further: acids penetrate the vegetable structure, creating a unique, piquant flavor profile that truly matures by the next day.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large Glass Bowl or Ceramic Dish (metal not recommended due to acid)
  • Pot for blanching

Instructions

1 ✓

Separate cauliflower into florets, slice carrots into rounds. Blanch them in boiling salted water for 3-4 minutes, then drain and let cool.

Tip: Vegetables should remain 'al dente' (crisp), as the hot marinade will soften them further.
2 ✓

Slice onion thinly, crush the garlic. Heat oil in a pan and sweat the onion until translucent.

Tip: The oil absorbs the onion flavor, forming the base of the marinade.
3 ✓

Pour in vinegar, add peppercorns, bay leaf, and salt. Boil for 2 minutes, then remove from heat.

Tip: Boiling vinegar evaporates the harshest acidity, resulting in a smoother taste.
4 ✓

Place vegetables in a bowl and pour the warm marinade over them. Toss to coat and refrigerate for at least 24 hours.

Tip: Diffusion is time-consuming: flavors need time to penetrate the cauliflower.

Recipe FAQ

What vinegar should I use?
White wine vinegar or apple cider vinegar is best. 20% table vinegar is too harsh and overpowers the vegetables.
How long does it keep?
Covered in the fridge, it lasts 1-2 weeks, and actually gets better with time.

Ingredients

  • 1 medium head Cauliflower
  • 1/2 cup White Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 medium Carrots
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 1 tsp Whole Peppercorns
  • 2 leaves Bay Leaf
  • 1 tsp Salt