CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD

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Cumin-Marinated Cauliflower and Carrot Salad image

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!

Provided by Sydney Mike

Categories     Cauliflower

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 227.1, Fat 18.8, SaturatedFat 2.5, Sodium 387.4, Carbohydrate 14.4, Fiber 5, Sugar 6.4, Protein 3.5

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