Pickled Cauliflower Giardiniera This beautiful dish is perfect as a side or served over rice or pasta. Make this dish several days in advance to leave time for the pickling process. RecipeDetail Preparation Time: 20 minutes Total time: 72 hours 16 Servings Ingredients: 2 Serrano chilies, seeded and sliced thin, 1 red bell pepper, cut into 1/2-inch pieces, 2 DOLE® Carrots, sliced, 1 medium head DOLE Cauliflower, core removed, cut into florets, 1/2 cup salt, 2 garlic clove(s), 1 tablespoon dried oregano, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon celery seeds, 1 teaspoon crushed black peppercorns, 1 cup white vinegar, plus more as needed, 1/2 cup olive oil, 1/2 cup canola oil, Instructions: Step 1: Mix vegetables and salt in a large bowl, using your hands, until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit at room temperature for 8 to 12 hours. Drain the vegetables and rinse thoroughly.
Step 2: Blend garlic, oregano, red pepper flakes, celery seeds, peppercorns, white vinegar in food processor or blender. Add olive oil and canola oil in a slow steady stream and continue to blend dressing.
Step 3: Place the well-rinsed vegetables in the glass jar. Add dressing. Fill remaining space with white vinegar. Turn and shake to gently mix. Screw lid onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving. Drain most of the dressing before serving.
Step 4: Note: The vegetables can also be drained and shopped to be added to coleslaw, green salads, pasta salad, tuna salad or pizza.
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Pickled Cauliflower Giardiniera

Prep Time 20 minutes
Total Time 72 hours
Difficulty 1.0 Easy
Calories Per Servings 50 Calories
Servings 16
Nutrition facts Nutrition facts

About

This beautiful dish is perfect as a side or served over rice or pasta. Make this dish several days in advance to leave time for the pickling process.

Ingredients 13

Ingredients

Serrano chilies, seeded and sliced thin
red bell pepper, cut into 1/2-inch pieces
DOLE® Carrots, sliced
1 medium head DOLE Cauliflower, core removed, cut into florets
1/2 cup salt
garlic clove(s)
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar, plus more as needed
1/2 cup olive oil
1/2 cup canola oil

Steps

STEP1

Direction

Mix vegetables and salt in a large bowl, using your hands, until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit at room temperature for 8 to 12 hours. Drain the vegetables and rinse thoroughly.

STEP2

Direction

Blend garlic, oregano, red pepper flakes, celery seeds, peppercorns, white vinegar in food processor or blender. Add olive oil and canola oil in a slow steady stream and continue to blend dressing.

STEP3

Direction

Place the well-rinsed vegetables in the glass jar. Add dressing. Fill remaining space with white vinegar. Turn and shake to gently mix. Screw lid onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving. Drain most of the dressing before serving.

STEP4

Direction

Note: The vegetables can also be drained and shopped to be added to coleslaw, green salads, pasta salad, tuna salad or pizza.

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