Cauliflower Salad

Yeh Choi Far Sah Lud

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


  • 10 cups cold water
  • 1 slice fresh ginger, ¼-inch


  1. In a large pot, place the cold water, ginger, and garlic and bring to a boil. Add the cauliflower and stir. Allow to cook for 2 to 3 minutes, until the cauliflower becomes slightly translucent. Do not overcook. Turn off heat and run cold tap water into the pot. Drain, then fill pot again with cold water and drain again. Allow all excess water to strain off. Reserve.