Mexican Pickled Cauliflower Salad (Coliflor Encurtido)

• 1 large head cauliflower, broken into florets
• Dressing
• 1/2 cup fresh lime juice
• 1/4 cup rice vinegar or 1/4 cup other mild white vinegar
• 1/4 - 1/2 teaspoon hot red chili pepper flakes (or minced fresh red chile to taste)
• 1 teaspoon finely chopped garlic
• 1/2 - 1 teaspoon ground cumin, to taste
• 1 teaspoon salt
• 1/4 cup fresh cilantro leaves

1. Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
2. Drain and immerse in ice water to chill, then drain well.
3. Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
4. Pour dressing over cauliflower and toss well.
5. Let salad marinate at least one hour, or overnight.
6. Add cilantro just prior to serving.

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

Taken from www.food.com/recipe/mexican-pickled-cauliflower-salad-coliflor-encurtido-470558 (may not work)