Pickled Cauliflower


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This is a great salad for taking away on a weekend. It is great with salami, on sandwiches, anything really … and it just gets better.


  • 2 cauliflowers
  • 1 large red onion, thinly sliced
  • 1 tsp garlic
  • ¾ cup sultanas
  • 3 tbsp capers
  • 1 tsp chilli flakes
  • 3 tsp caraway seeds
  • 3 tsp fresh oregano, chopped
  • ¾ cup olive oil blend
  • ¾ cup white wine vinegar
  • ½ tsp salt
  • ground black pepper


    Slice the cauliflower in large thin slices. Add the red onion slices. In a shallow bowl, mix the remaining pickle dressing together. Place the cauliflower with the dressing and toss to coat, leaving the cauliflower to pickle for as long as possible in the dressing. Serve garnished with roughly chopped Italian parsley.