Ingredients
Cauliflower 300 g (about 10 oz), seaweed knots 150 g (about 5 oz).
Seasonings
Salt 1/2 tablespoon, MSG, sugar, rice vinegar, Sichuan peppercorn oil, and vegetable oil 2 teaspoons each.
Steps
1. Wash the cauliflower, cut into small florets, and soak in lightly salted water for 10 minutes, then drain; wash the kelp knots and drain.
2. Bring water and sugar to a boil in a pot, add the kelp knots and cook for about 10 minutes until tender, then drain.
3. In a clean pot, bring water and vegetable oil to a boil, add the cauliflower florets and blanch until fully cooked, then drain and transfer to a large bowl. Add the kelp knots, seasonings, and drizzle with Sichuan peppercorn oil, toss to combine, then plate and serve.