Author Notes: This is the same marinade/dressing/method I use for slaw; it’s great on a bowl of mixed veggies like cauliflower, carrots, broccoli, turnips, etc., but I see no reason why one could not do just cauliflower, whose best flavor, to me, is when eaten raw. It would be a great addition to a picnic lunch or dinner, or as part of an antipasto course, or as a counterpart to a baked ham or pork loin. – Kayb —Kayb
Food52 Review: Kayb’s sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d’oeuvre all of its own. Cider vinegar and sugar are tinted a psychedelic yellow from a combination of ground mustard and turmeric, which adds earthiness and a hint of spice. – A&M —The Editors
Serves: 4
Ingredients
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1
head cauliflower
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1/2
cup cider vinegar
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1/2
cup water
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1
teaspoon dry mustard
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1/2
teaspoon turmeric
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3/4
cup sugar
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pinch white pepper
Directions
- Cut or break cauliflower up into florets and put in a bowl which has an airtight lid.
- Bring remaining ingredients to a boil over medium high heat. Pour over cauliflower. Cover bowl and let sit at room temperature for 3-4 hours, shaking or stirring occasionally, before refrigerating.
- Refrigerate overnight before serving.
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This dish is a snap to put together.
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Ground mustard goes into the pot with some sugar.
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And then a spoonful of golden turmeric.
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Amanda tackles the cauliflower, cutting it into florets, as Merrill adds cider vinegar to the marinade.
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Make sure to stir the marinade until the sugar dissolves, or it will stick to the bottom of the pot.
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A quick simmer, and the marinade's ready.
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Amanda's still cutting cauliflower florets!
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A quick stir to coat all of the florets in the yellow liquid.
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We covered it and let it sit for a few hours, stirring every so often to distribute the marinade.
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