Put more than 1 liter of water and the ingredients [A] and bring to a boil.
Cut the cauliflower apart into small clusters and boil for 1 minute. Strain and leave to cool naturally.
Heat the pickling mixture in a pan and turn the heat off soon after bringing to a boil.
Add the ingredients [B] and cool down.
Pack the cauliflower of Step1 and the liquid of Step 2 in a jar sterilized in boiling water. Store in the fridge for 2 days and it's ready. It keeps for a week.
Freshen your palate when eating meat dishes.
Story Behind this Recipe
Making the pickling mixture was difficult, but over a series of trial and error, I finally reached a taste I'm satisfied with.
To prepare white boiled cauliflower: put a bit of vinegar to preserve the white color and flour to raise the pot temperature. Flour helps raise the boiling temperature, prevents the cauliflower from falling apart, and also skims the scum.