Pickled Cauliflower Salad with Chanterelles and Fen

Name: Pickled Cauliflower Salad with Chanterelles and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower, cut into very small florets; 1 cup champagne vinegar; 1/2 cup water; 3 tablespoons kosher salt; 2 tablespoons sugar; 2 big shakes hot sauce (recommended: Tabasco); 2 cloves garlic, smashed; 3 bay leaves; 1/2 pound chanterelles, cleaned and pulled into bite-size pieces; Extra-virgin olive oil; Kosher salt; Crushed red pepper flakes; 1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving; 1 small spring onion, julienned; 2 cups washed baby arugula; Good quality finishing oil

Servings: persons

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

1
Combine all the ingredients in covered container and refrigerate for at least 24 hours.
2
Salad:
3
Preheat the oven to 375 degrees F.
4
In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat.
5
Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
6
Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl.
7
Toss with some big fat finishing oil and a little of the pickling liquid.
8
Taste and add salt, if needed.
9
The salad should be very flavorful without being soggy.
10
Arrange on individual serving plates and serve.
11
What a salad- it's springtime on a plate!
12
The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead.
13
Also, a big batch of these can be made and reserved in the refrigerator.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 head cauliflower, cut into very small florets, 1 cup champagne vinegar, 1/2 cup water, 3 tablespoons kosher salt, and more.

Yes, Pickled Cauliflower Salad with Chanterelles and Fennel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pickled Cauliflower Salad with Chanterelles and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions