African-Spiced Cauliflower and Carrot Salad

This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th

• Ready In: 13 mins
• Serves: 4

Ingredients

• 2  cups cauliflower, small florets
• 1⁄2 cup carrot, diagonally sliced (1/4-inch)
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon ground coriander
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄3 cup low-fat sour cream
• 2  teaspoons cider vinegar
• 1⁄2 teaspoon honey or 1⁄2 teaspoon sugar

• Garnish

• 2  tablespoons  sliced green onions

Directions

1. Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
2. Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
3. Add vinegar while of the heat.
4. Combine spice mixture, sour cream, and honey in a bowl; stir well.
5. Add cauliflower mixture; toss well to coat.
6. Chill for 1 hour.
7. Top with green onions just before serving.