Randy Mayor
Yield
8 servings (serving size: 3/4 cup)

Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.

Believe it or not, the colors of fruits and vegetables actually mean something. This dish has a variety of colors; greens are a great source of vitamin C, and broccoli is also a great source of vitamin K; yellows and oranges provide vitamin A, and cauliflower is a good source of vitamin C.

How to Make It

Step 1

Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.

Step 2

Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.

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