Korean-Style Cauliflower Salad

Name: Korean-Style Cauliflower Salad
Yield: 4 servings
Cuisine: Asian
Ingredients: 600 g Cauliflower; 1 pcs Carrot, Norwegian, raw; 0.5 pcs red onion; 1 pcs Bell pepper; 1 pcs Chili pepper; 2 pcs Garlic, raw; 0.5 tbsp Coriander; 0.5 tbsp sweet paprika; 0.5 tsp black pepper; 1.5 tbsp 6% vinegar; Salt; 1 tbsp Sugar; 6 tbsp Sunflower oil

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A spicy pickled cauliflower appetizer with vegetables and Korean-style spices. Great as a standalone dish or a side.

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Method

Break the cauliflower into small florets—the smaller they are, the more flavorful the result.

Blanch them in salted water (1 tsp of salt per liter) for 3 minutes, then immediately plunge into ice water to keep that crunch.

Toss the cauliflower with all the ingredients and pour hot sunflower oil right over the top.

Let it marinate in the fridge for 24 hours. Stir occasionally and check for salt, adjusting if needed.

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Korean-Style Cauliflower Salad

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