Mexican Pickled Cauliflower Salad Coliflor Encurtido
Brighten up your table with this vibrant and tangy *Mexican Pickled Cauliflower Salad (Coliflor Encurtido)*, a traditional dish that’s as versatile as it is addictive! Bursting with bold flavors from crunchy cauliflower florets, crisp carrots, and zesty jalapeños, all infused with an aromatic brine of white vinegar, garlic, oregano, and bay leaves, this quick-pickled salad is the epitome of Mexican flair. Ready in just 25 minutes of prep and cook time, this colorful dish delivers the perfect balance of tangy, spicy, and slightly sweet notes, finished with a garnish of fresh cilantro. Serve it chilled as a refreshing side dish, a taco topping, or a standalone snack that’s sure to awaken your taste buds. Perfect for family dinners or fiestas, this make-ahead recipe brings authentic Mexican flavors to your table with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (medium, cut into small florets) Cauliflower florets
- 2 medium (peeled and sliced into thin rounds) Carrots
- 1 medium (sliced into thin wedges) White onion
- 2 medium (sliced into rounds, seeds optional) Jalapeño peppers
- 3 whole (peeled and slightly crushed) Garlic cloves
- 2 cups White vinegar
- 1 cup Water
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Black peppercorns
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 0.5 cup (chopped, for garnish) Fresh cilantro
Instructions
Prep the vegetables by cutting the cauliflower into small bite-sized florets, slicing the carrots and onions, and slicing the jalapeño peppers. Slightly crush the garlic cloves.
In a medium saucepan, combine the white vinegar, water, salt, sugar, bay leaves, oregano, and peppercorns. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the salt and sugar.
Once the brine starts to boil, add the cauliflower, carrots, onions, jalapeños, and garlic to the saucepan. Stir to coat the vegetables with the brine and cook for 2-3 minutes. The vegetables should remain slightly crisp.
Remove the saucepan from the heat, and allow the vegetables to cool in the brine for about 10 minutes.
Transfer the vegetables and brine to a clean glass jar or a heatproof container. Ensure the vegetables are fully submerged in the brine. Allow the mixture to cool completely at room temperature.
Seal the jar/container with a lid and refrigerate the pickled vegetables for at least 2 hours (or ideally overnight) to allow the flavors to develop.
Before serving, garnish the pickled cauliflower salad with freshly chopped cilantro.
Serve chilled as a side dish, a topping for tacos, or enjoy it on its own as a tangy and crunchy snack!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 27.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
