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:
- 15mins
- Ingredients:
- 8
- 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
- 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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Reviews
-
Quite nice. Different pickle for us
RECIPE SUBMITTED BY
zeldaz51
United States
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