Ingredients
1
head cauliflower, cut into bite-sized pieces
1
cup baby carrots, cut in half crosswise
1/3
cup lemon juice
1/3
cup oil
2
tablespoons chopped fresh parsley
1
teaspoon cumin
1/2
teaspoon salt
Dash ground red pepper (cayenne)
Preparation
Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.
