On our third or fourth date, Joe took me to a Penn State football game.
Incidentally, that was the date on which I knew we’d get married. It was uncanny.
Anyway, I’d never been tailgating before. I’d been to lots and lots of football games as a student, but I hadn’t been to a football game since I’d graduated, and I had just never done the tailgating thing. I didn’t really know what to expect.
Imagine my surprise when the nervous fellow I’d been seeing opened the trunk of his car and began to grab dish after dish, container after container. When he was finished, we had a magnificent picnic.
In the misty rain.
One of Joe’s containers held raw cauliflower that he had marinated for 4 days in red wine vinaigrette.
It was delicious.
We still make Joe’s marinated cauliflower often. I like it best when we make homemade vinaigrette for the marinade, but it’s good with commercial salad dressing, too.
This cauliflower makes an awesome appetizer, late night snack, or side dish.
Fortunately, marinated cauliflower is super easy to make (because we go through a lot of it).
- One head of cauliflower
- One bottle of red wine vinaigrette salad dressing or 2-3 cups of homemade red wine vinaigrette
- A large bowl with a tight-fitting lid
- A sharp knife (I thought I should have more than 2 ingredients so this would look like a real recipe.)
- Cut the cauliflower into bite-sized pieces and put them into a bowl with a lid that seals tightly.
- Pour in enough red wine vinaigrette to mostly cover the cauliflower.
- Seal the bowl shut, and put it in the refrigerator.
- Every 12 hours, turn the bowl upside down.
- After about 48 hours, the cauliflower will be ready to eat.
What’s your favorite way to eat cauliflower?
© 2011 – 2013, Tara Ziegmont. All rights reserved.