Prep 15 mins
Cook 5 mins
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!
- 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
- Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
- Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
- Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
- Add cauliflower & carrots, tossing to coat.
- Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.
Loved it! The carrots were cooked about 2 minutes prior to adding in the cauliflower and both vegetables were crisp tender. The salad was made in the morning and then at dinner time were ready. This made for an easy side served with Trout With Fennel.
Normally, I can't stand carrots that have been cooked at all. However, with this dressing, and just lightly blanched, I thought they were wonderful. The cumin and lemon really complement the natural sweetness of the carrots. Unfortunately, I can't say the same for the cauliflower. It was perfectly cooked, but I didn't think the flavors married terribly well. I'll save this one to use again with just the carrots!
I'm not leaving any stars. This just didn't work for us. We love all the ingredients but for some reason it just wasn't happening. I made as posted. Thanks for letting us try your recipe. :)