In truth, cauliflower was never really much of my friend. Yet, it was more of my friend than its green-eyed cousin broccoli. These days, cauliflower and are are getting along better. It finds its way into my curries. Sometimes, if its lucky, it gets roasted. In this case, it gets pickled.
I don't think people much think of using Asian ingridients to make a nice quick-pickled cauliflower. Yet, as an ingredient, cauliflower does not have the strongest flavor, which makes it easily adaptable for a variety of dishes and works well with the soy sauce.
These pickles have a bold garlic flavor with just a touch of spice, thanks to the dried red peppers. Feel free to add a bit more if you like more heat. The cauliflower takes on a slight orange-pink hue, which makes it fun to look at on the plate. (Serves 3-4)
1 clove garlic, minced
2 small red dried peppers
1 small head cauliflower, rinsed and divided into florets
¼ to ½ cup white vinegar
1 teaspoon soy sauce
Small pan, bowl. Optional: glass jar
1. Sauté garlic in a small pan with 1 tablespoon of oil. Once fragrant, add the peppers, and quickly sauté. Turn off the heat.
2. In a bowl, combine cauliflower, vinegar, soy sauce and garlic mixture. Mix well, and cover with plastic wrap.
3. Keep in the refrigerator until serving to allow the flavors to develop.