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Wasabi-Pickled Cauliflower

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  1. 3 cups water
  2. 1/2 cup white wine vinegar
  3. 1/2 cup wasabi powder (2 ounces)
  4. 1 tablespoon kosher salt
  5. 1 tablespoon sugar
  6. One 2 1/4-pound head of cauliflower, cut into 1-inch florets
  1. In a medium saucepan, combine the water with the vinegar, wasabi, salt and sugar and bring to a boil.
  2. In a heatproof bowl, pour the pickling liquid over the cauliflower; cool to room temperature. Refrigerate overnight.
Make Ahead The cauliflower can be refrigerated for 2 weeks. Serve With Grill Match Beef, lamb, pork, duck.
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