After harvesting the scallops from the cauliflower stem, we were left with the central core. We sliced it thinly and punched out rounds. We reserved all the trimmings and discarded pieces for another cauliflower preparation. We put the sliced rounds into a vacuum bag and poured feta brine over them. We vacuum-sealed them. After letting them sit for about 5 minutes, we cut the bag open and tasted. The funky, salty flavors of the feta permeated the cauliflower. The simple combination ended in a bright, crisp, quick cauliflower pickle. And part 2 of our complete cauliflower preparation was complete.
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