Cumin-Marinated Cauliflower and Carrot Salad
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!
- Ready In:
- 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.
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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!Reply