Cauliflower Suzuke

Cuisine: Japanese

Category: vegetable

Servings: 6


3 oz. cauliflower
1/4 cup vinegar
2-1/2 tsp. sugar
1/4 tsp. salt
1/4 cup water
pinch of shredded kelp
1/4 piece dried red pepper, sliced in rings


Cut cauliflower into small, bite-size pieces. Boil in water to cover for 3 minutes. In a small pan, add all remaining ingredients except kelp and red pepper. Add drained cauliflower and cook for 2 minutes. Cool. Add kelp and red pepper rings to cooled cauliflower and set for 3 hours or longer. Drain and serve cold. Zensai, or Japanese-style hors d'oeuvres, are served upon a lacquer plate if possible. The Tea Ceremony dinner usually includes at least three, one from each sphere of life: fish from the sea, fowl from the air and vegetables from the land. These delicate cold appetizers may be prepared in greater quantities to be served as party hors d'oeuvres, Western style.

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