Recipe by Sydney Mike
This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!
Top Review by JanuaryBride
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.
- 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 See How It's Made
- 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.