Recipe by IngridH
This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite.
Top Review by LovesJesusandCoffee
This was very easy to make and delicious! Loved the dressing. Served it warm as a side for dinner and had cold leftovers for lunch the next day, both were appetizing. I added the curry to the boiling water, it seemed to infuse the cauliflower and gave it that curry color. Added more in the dressing, it wasn't over seasoned. Thanks for a great recipe!
- 1 cup cauliflower floret, cut into bite sized pieces
- 1 teaspoon olive oil
- 1 teaspoon rice vinegar
- 1 dash salt
- 1 dash pepper
- 1 dash curry powder
Directions See How It's Made
- Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
- Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
- Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).