Wasabi-Pickled Cauliflower

  • Servings: MAKES ABOUT 1 1/2 QUARTS

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  • 3 cups water
  • 1/2 cup white wine vinegar
  • 1/2 cup wasabi powder (2 ounces)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • One 2 1/4-pound head of cauliflower, cut into 1-inch florets

How to make this recipe

  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.

Contributed By Published June 2002

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