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.
Provided by zeldaz51
Categories Cauliflower
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 62.7, Fat 0.7, SaturatedFat 0.1, Sodium 646.1, Carbohydrate 13.4, Fiber 4.4, Sugar 4.6, Protein 4.3
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