Cold Tossed Cauliflower is a refreshing and classic cold dish. The cauliflower is blanched until crisp and tender, then tossed with garlic, chili oil, and vinegar. It’s tangy, spicy, and perfect for cutting through rich meals. Simple to make, yet incredibly addictive—great as an appetizer or alongside grilled meat.
🌴 Ingredients:
· 1/2 head cauliflower (about 400g, cut into small florets)
🌴 Aromatics:
· 4-5 cloves garlic (minced)
· 2-3 small spicy chilies (sliced)
· 1 stalk scallion (chopped)
· 1 stalk cilantro (chopped, optional)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 1 tbsp chili oil (about 10ml)
· 1 tbsp sesame oil (about 10ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· Salt, to taste
🌴 Instructions:
- Blanch the Cauliflower
Cut the cauliflower into small florets and wash. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the cauliflower for 1-2 minutes. Drain and rinse with cold water, then drain thoroughly. ⚠️ Note: Don’t blanch for too long, or it will become mushy. I’ve tried 3 minutes, and it lost all its texture. - Make the Dressing
In a small bowl, mix the light soy sauce, vinegar, chili oil, sesame oil, sugar, and a pinch of salt. ⚠️ Note: The ratio of vinegar to sugar is about 2:1 for a balanced sweet and sour taste. - Mix and Serve
Place the blanched cauliflower in a large bowl. Add the minced garlic, chilies, and cilantro. Pour in the dressing and mix well. Sprinkle with scallion and sesame seeds, and plate. ⚠️ Note: Let it sit for 5 minutes before serving so the flavors absorb better. I’ve tried eating it right away, and the flavor wasn’t fully absorbed.
💡 More Refreshing and Crispy Salads:
If you enjoy this cold tossed cauliflower, you should also try my [Cold Tossed Wood Ear Mushrooms] for another incredibly fresh and appetizing dish.
Want to explore more? Check out my full [Cold Dishes] category!
💡 Tips:
The key to Cold Tossed Cauliflower is “crisp cauliflower, tangy and appetizing.” Blanch the cauliflower for just 1 minute and rinse with cold water to keep it crisp. The ratio of vinegar to sugar is about 2:1. Let it sit for 5 minutes before serving for the best flavor.
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