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.