Cumin-Marinated Cauliflower and Carrot Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Here's a salad inspired by the flavors of Moroccan cooking! The original recipe was found in the 2000 Pillsbury Classic, Farmer's Market Cookbook. Cooking & preparation does not include the 3 hours needed in the refrigerator to marinate! Ingredients:
1 head cauliflower, cut into bite-size pieces |
2 cups baby carrots, cut in half crosswise |
1/3 cup lemon juice |
1/3 cup vegetable oil |
3 tablespoons fresh parsley, chopped |
1 teaspoon cumin |
1/2 teaspoon salt |
1 dash cayenne pepper |
Directions:
1. Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
2. Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
3. Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
4. Add cauliflower & carrots, tossing to coat.
5. Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.
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