Califlower Salad

This is another summer salad using cauliflower. The main cooking method here is: boil-->sesame and salt-->chicken stock. This cooking method can be applied to a lot of vegetables besides cauliflower, for example, broccoli, napa cabbage, baby bok choy, etc.

Serves 2

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
1 head cauliflower, break into bite-able florets
half red bell pepper, optional, cored and thinly sliced
half green bell pepper, optional, cored and thinly sliced
1 tablespoon salt
1 tablespoon sesame oil
2 tablespoon chicken stock

Tips:

1. Cook the cauliflower to your liking, like for me I prefer cauliflower soft but with a little crutch
2. The bell peppers are optional because they are more for looks
   

Instruction:

1. Boil enough water in a 6-quarts soup pot to cover the cauliflowers over high heat, once water boils, add in 1 teaspoon salt, cauliflowers and bell peppers.
2. Cook until cauliflowers are done, about 5 minutes
3. Drain and refresh cauliflower in cold water
4. Drain again and put cauliflower in a mixing bowl, mixing well the cauliflower with 2 teaspoon of salt and sesame oil. Taste and adjust seasoning.
   
5. Transfer to a serving plate and drizzle over the chicken stock