Pickled cauliflower brings back so many memories of my childhood. I remember walking into the Middle Eastern market stores and getting hit with the amazing smell of the garlic and spices. Of course, as an adult I love all things pickled. The only problem with these is that you don’t know when to stop eating them! They’re absolutely addictive!


  • 1 cauliflower, cut into florets
  • 1 medium raw beet, quartered and sliced 
  • 4-6 cloves of garlic, peeled


For the pickling liquid:

  • 5 cups boiling water
  • 1 cup white vinegar
  • 2-3 tablespoons salt


  1. Mix the pickling liquid until salt is completely dissolved.
  2. In large heat-proof jars, layer the cauliflower, beets, and garlic until the jars are packed, then pour the pickling liquid over it and seal. 
  3. Leave on the counter overnight, then refrigerate. The pickles will be ready after 3-4 days.


Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.