Marinated Cauliflower Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado Ingredients:
1/4 cup red wine vinegar |
1/4 cup olive oil |
2 tablespoons water |
1 bay leaf |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
5 cups fresh cauliflowerets |
1/2 cup shredded carrot |
1/4 cup chopped red onion |
1/4 cup minced fresh parsley |
1/4 teaspoon dried basil |
Directions:
1. In a small saucepan, bring the vinegar, oil and water just to a boil.
2. Meanwhile, place the bay leaf, garlic, salt, pepper and cauliflower in a large heat-proof bowl. Add hot oil mixture; toss to combine. Cover and refrigerate for at least 6 hours or overnight, stirring occasionally.
3. Add the carrot, onion, parsley and basil; toss to coat. Cover and refrigerate for 2 hours. Discard bay leaf. Serve with a slotted spoon. Yield: 10-12 servings.
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