Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Wasabi-Pickled Cauliflower 3 cups water 1/2 cup white wine vinegar 1/2 cup wasabi powder 1 tablespoon kosher salt 1 tablespoon sugar 1, 2 1/4 pound head of cauliflower, cut into 1-inch florets In a medium saucepan, combine the water with the vinegar, wasabi, salt and sugar and bring to a boil. In a heatproof bowl, pour the pickling liquid over the cauliflower; cool to room temperature. Refrigerate overnight. Makes 1 1/2 quarts. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
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