Mexican Pickled Cauliflower Salad (Coliflor Encurtido)

Keeps a few days in the fridge. Add the cilantro just before serving. Adapted from a recipe on Mexconnect.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  large head cauliflower, broken into florets

• Dressing

• 1⁄2 cup fresh lime juice
• 1⁄4 cup rice vinegar or 1⁄4 cup  other mild white vinegar
• 1⁄4-1⁄2 teaspoon  hot red chili pepper flakes (or minced fresh red chile to taste)
• 1  teaspoon  finely chopped garlic
• 1⁄2-1  teaspoon ground cumin, to taste
• 1  teaspoon salt
• 1⁄4 cup fresh cilantro leaves

Directions

1. Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
2. Drain and immerse in ice water to chill, then drain well.
3. Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
4. Pour dressing over cauliflower and toss well.
5. Let salad marinate at least one hour, or overnight.
6. Add cilantro just prior to serving.