Indian Cauliflower Pickle


Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats.  There are countless versions of marinated brassicas, though many of us don’t have access to a wide variety of southeast Asian spices so this adaptation is relatively simple.



Here is a little video with two ways to cut cauliflower into florets.  We’ve also been frying and roasting this hearty ‘cole crop’ lately but that’s a tasty topic for another day.  Cauliflower is the sturdiest member of the mustard family and holds up well to the various abusive cooking techniques like grating, mashing, or frying.  Very handy.



A spice mill or spice-devoted coffee grinder is a good tool for your kitchen, though for this dish I think it’s fine to just roughly chop the fennel.  You’ll still have texture but it isn’t quite as intense as biting into a whole fennel seed.  Fennel gives this an unexpected mild sweetness and is considered to be extremely good for digestion.

Happy eating!




Indian Cauliflower Pickle

Prep Time: 10 minutes

Marinate Time: 2-3  hours


Carefully chop into small florets:

1 head Cauliflower

If you wash the cauliflower spread it out and let it air dry entirely before combining with the marinade.

Whisk together in a bowl:

3-4 Tablespoons fresh Lemon juice (depending on size of cauliflower head)

3 Tablespoons Olive Oil

1 Jalapeño, de-seeded and minced

1 1/2 teaspoon Sea Salt

2 teaspoon Mustard Seed, ground

2 teaspoon Fennel Seed, chopped or ground

1-2 teaspoon Red Chile, ground—like Guajillo or something less spicy than cayenne

1/4 teaspoon Turmeric, ground

1/4 teaspoon Lemon Zest

Drizzle over the cauliflower and toss until well covered. 

Let sit and marinate for 2-3 hours before eating.

***Winter Amendment—try frying the cauliflower in coconut oil!  Same great flavors in a warmer version.





I keep this handy on the fridge, ready and accessible when needed.


“Hope is being able to see that there is light despite all of the darkness.”

Desmund Tutu






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