Wasabi-Pickled Cauliflower

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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.

 

 

 

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