Curry Marinated Cauliflower

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.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 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

1. 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.
2. Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
3. 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.).