Friday, March 15, 2013
Cumin Marinated Cauliflower and Carrot Salad - Farmer's Market Cookbook
1 head cauliflower, cut into bite-sized pieces
1 cup baby carrots, cut in half crosswise
1/3 cup lemon juice
1/3 cup oil
2 tablespoons chopped fresh parsley
1 teaspoon cumin
1/2 teaspoon salt
Dash ground red pepper (cayenne)
Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.
Makes 8 (1/2 cup) servings.