Nutrition per serving may change if servings are adjusted.
2 cups white vinegar
2 cups water
2 tablespoons sugar
1 bay leaf
1 teaspoon crushed red pepper, divided
1 teaspoon salt, divided
1 small head cauliflower, trimmed and cut into bite-size florets
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground pepper
Combine vinegar, water, sugar, bay leaf and ½ teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining ½ teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
61 calories;4 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 35 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 1,436 IU vitamin A; 38 mg vitamin C; 17 mg calcium; 0 mg iron; 51 mg sodium; 203 mg potassium
Vitamin C (63% daily value), Vitamin A (29% dv)