Mexican Pickled Cauliflower Salad Coliflor Encurtido

Keeps a few days in the fridge. Add the cilantro just before serving. Adapted from a recipe on mexconnect.

Blanch cauliflower 3 to 4 minutes in boiling water.

Do not overcook , as it should retain some crispness.

Drain and immerse in ice water to chill , then drain well.

Make dressing by heating remaining ingredients until the salt dissolves and flavors have begun to meld.

Do not boil it.

Pour dressing over cauliflower and toss well.

Let salad marinate at least one hour , or overnight.

Add cilantro just prior to serving.

head cauliflower, fresh lime juice, rice vinegar, hot red chili pepper flakes, garlic, ground cumin, salt, fresh cilantro leaves