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.

Kathryn Conrad
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

29 calories; calories from fat 6%; fat 0.2g; saturated fatg; mono fatg; poly fat 0.1g; protein 1.7g; carbohydrates 5.8g; fiber 2.2g; cholesterolmg; iron 0.5mg; sodium 115mg; calcium 29mg.