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.
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INGREDIENTS
Nutrition- 1
Dressing
- 1⁄2cup fresh lime juice
- 1⁄4
- 1⁄4 - 1⁄2teaspoon hot red chili pepper flakes (or minced fresh red chile to taste)
- 1teaspoon finely chopped garlic
- 1⁄2 - 1
- 1teaspoon salt
- 1⁄4
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DIRECTIONS
- Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
- Drain and immerse in ice water to chill, then drain well.
- Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
- Pour dressing over cauliflower and toss well.
- Let salad marinate at least one hour, or overnight.
- Add cilantro just prior to serving.
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