Mexican Pickled Cauliflower Salad (Coliflor Encurtido) - cooking recipe

Ingredients

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

Preparation

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 (except cilantro) 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.