This is the same marinade/dressing/method I use for slaw; it's great on a bowl of mixed veggies like cauliflower, carrots, broccoli, turnips, etc., but I see no reason why one could not do just cauliflower, whose best flavor, to me, is when eaten raw. It would be a great addition to a picnic lunch or dinner, or as part of an antipasto course, or as a counterpart to a baked ham or pork loin. - Kayb

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