|Cauliflower head||1 Medium (Approximately 3 Cups Flowerets)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Oil||3⁄4 Cup (12 tbs)|
|Tamari soy sauce||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Separate cauliflower into flowerets and cook until just tender but still crisp (approximately 10 minutes).
Combine liquid ingredients and seasonings and pour marinade over hot cauliflower.
Set aside for several hours, stirring occasionally.
When ready to serve, drain flowerets and arrange in salad bowl.
Garnish with thin strips of green pepper and thin slices or wedges of tomato.