|Cauliflower florets||4 Cup (64 tbs)|
|Dried oregano leaves||1 Teaspoon|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil leaves||1 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
1. Blanch cauliflower florets in boiling water for 3 minutes. Drain.
2. Heat wine vinegar with basil, oregano, garlic, and mustard seeds in a small saucepan. As soon as vinegar comes to a boil, pour it over the cauliflower in a glass bowl.
3. Marinate overnight in the refrigerator.