Marinated Cauliflower Salad

This is a really great salad for this time of year.


Best served at room temperature. You can use frozen cauliflower if you can't get fresh, but the fresh will give you a crisper salad. The original recipe comes from a fellow blogger from Indianapolis, Katy.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 4 cups cauliflower florets (a medium head)
• 4 carrots, chopped
• 4 tablespoons olive oil
• 1 clove garlic, lightly crushed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoon white wine vinegar
• 2 tablespoons fresh Italian parsley, chopped (for garnish)

1. Bring a large pot of salted water to a boil. Add the cauliflower and carrots. Return to a boil and boil for 2 more minutes. Drain.

2. In a small skillet heat the olive oil. Add the red pepper flakes and garlic and cook over medium-low heat until the garlic begins to brown. Remove from heat and cool 15 minutes. Remove the garlic clove.

3. Pour oil into a large bowl. Add the mustard plus salt and pepper. Whisk well.

4. Add in the vegetables and toss to coat.

5. Add more salt and pepper to taste. Toss in the parsley and stir. Serve at room temperature.