- 2 teaspoons curry powder
- 2 teaspoons granulated sugar
- 2 tablespoons dry white wine
- 1 teaspoon salt
- 3 tablespoons vinegar
- 3 tablespoons canola oil
- 1 clove garlic, minced
- 4 cups cauliflower florets
- In medium-size bowl, combine curry, sugar, wine, salt, vinegar and canola oil. Add garlic. Set aside.
- Fill large pot with water, and bring to the boil. Immerse cauliflower in boiling water to blanch, about 2 minutes. Drain well and fold into curry mixture. Let stand till cool. Serve.