Marinated Cauliflower and Carrot Salad
photo by anniesnomsblog
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 2 tablespoons water
- 5 cups cauliflower florets, fresh
- 1 bay leaf
- 1 garlic clove, minced
- 1⁄2 teaspoon lemon pepper
- 1⁄2 cup carrot, shredded
- 1⁄4 cup red onion, chopped
- 1⁄4 cup fresh parsley, minced
- 1⁄4 teaspoon dried basil
directions
- In small saucepan, bring vinegar, oil & water just to a boil.
- Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
- Add hot oil mixture to cauliflower mixture, then toss to combine.
- Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
- Add carrot, onion, parsley & basil, then toss to coat.
- Cover & refrigerate another 2 hours.
- Before serving, discard bay leaf.
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Reviews
-
Mine didn't turn out quite as expected. I did cook the cauliflower for about 2 minutes in the microwave because I wanted to make sure it ended up a little more limp. I also threw in some extra seasoning. I didn't think there was enough marinade to do the trick and the flavors could have been a bit more bold (the vinegar and onion stood out in my opinion, but it needed something else). I am glad I tried it though, as we are on a diet and it definitely fit the bill as far as calories are concerned!!! Note I tried it after 8 hours, then again on days 2, 3 and 4. The longer it sits, the better the flavors.
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What a great summer salad. I made this early in the morning and let it chill all day. It came out wonderful. I did cook the cauliflower *very slightly* just out of personal preference. After tasting I added another full measure of the lemon pepper and, for me, that was the magic that brought it's flavor up for top marks. It was much enjoyed with grilled steak and bakes tonight.
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