When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin – less than ¼ inch thick, close to ⅛ inch thick.
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Author
Martha Rose Shulman | 2013-05-09
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