This is the same marinade/dressing/method I use for slaw; it's great on a bowl of mixed veggies like cauliflower, carrots, broccoli, turnips, etc., but I see no reason why one could not do just cauliflower, whose best flavor, to me, is when eaten raw. It would be a great addition to a picnic lunch or dinner, or as part of an antipasto course, or as a counterpart to a baked ham or pork loin. - Kayb —Kayb
Test Kitchen Notes
Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own. Cider vinegar and sugar are tinted a psychedelic yellow from a combination of ground mustard and turmeric, which adds earthiness and a hint of spice. - A&M —The Editors
pinch white pepper
In This Recipe
Cut or break cauliflower up into florets and put in a bowl which has an airtight lid.
Bring remaining ingredients to a boil over medium high heat. Pour over cauliflower. Cover bowl and let sit at room temperature for 3-4 hours, shaking or stirring occasionally, before refrigerating.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!