Cauliflower is one of my fave veggies – ridiculously versatile and great in many forms. You’ve got your cauliflower soups, cauliflower rice, cauliflower mashed potatoes, cauliflower tots, cauliflower pizza crust, cauliflower BREAD (you read that right – my friend made grilled cheese on cauliflower bread for our recent week’s book club gathering and I’d eat it again), roasted cauliflower, the list goes on…including, what else, pickled cauliflower.
For this pickle recipe inspiration, I went back to my trusty Joy of Pickling book with two different variations – dill pickled cauliflower (partial inspiration here) and pepper pickled cauliflower. All good, all a hit at the Super Bowl party I recently attended with copious jars of pickled items. While some party people declared themselves Team Radish or Team Carrot, I also found a few Team Cauliflowers in the midst and I think these are one of my favorite pickled items to date – 100% a repeat recipe. They go grrrrreat on a cheese platter or thrown in a salad – a way more exciting addition than plain old raw cauliflower that I frequently use. Or, as seems to be a theme here, these are yet another fabulous item to include in Bloody Mary’s.