If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
Food52 Review: 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
- 1 head cauliflower
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 teaspoon dry mustard
- 1/2 teaspoon turmeric
- 3/4 cup sugar
- pinch white pepper
- 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.
- Refrigerate overnight before serving.
- Your Best Cauliflower Recipe Contest Finalist!