This dish is basically pickled Cauliflower and I have been making it for many years. I used my Sushi Vinegar as marinade. If you use uncooked Cauliflower, it takes longer to marinade. Blanch Cauliflower first, then add hot Cauliflower to the marinade. The Cauliflower will be ready to enjoy in 30 minutes.
1 small head Cauliflower *about 300g, cut into small florets
Sweet & Sour Marinade
1 Dried Chilli *sliced, OR 1/4 teaspoon Chilli Flakes
3 tablespoons Rice Vinegar
2 tablespoons Sugar
1/2 teaspoon Salt
5cm Kombu (Kelp) *optional, cut into thin strips
- In a large bowl, combine Sweet & Sour Marinade ingredients.
- Add Cauliflower florets into boiling salted water and bring back to the boil. Cook for 1 minutes, then drain well. DO NOT overcook them.
- Add the drained hot Cauliflower florets to the marinade, and gently toss and combine evenly. Set aside for 30 minutes or longer, occasionally tossing. After cooled down, keep in the fridge before serve.