Cumin-Marinated Cauliflower and Carrot Salad

From: bluemoon downunder

On Jan 13, 2009

A delicious salad dish. I've never been partial to cauliflower but in this recipe, the cauliflower was just so yummy. As always, it really does depend on what you add in the preparation and cooking! My only changes were to use olive oil (which is what I mostly use) and to use black pepper instead of cayenne pepper (which as someone shy of anything hot and spicy I've never even bought!). Loved the lemon, parsley and cumin in this: a great blend of flavours. Thank you for sharing this recipe. Made for PRMR.

From: mikekey

On Oct 19, 2008

This is very good. The flavors are subtle and I like that it is not vinegary like some marinated vegies. I also used olive oil. Served by itself, but would be good on a bed of greens, or in a greek salad. Made for Fall 2008 PAC.

From: Chef #932270

On Sep 27, 2008

What a great recipe! We are involved in a vegetable share and had plenty of cauliflower and carrots - so I tried it! I did use olive oil instead of the vegetable oil to make the Moroccan flavors pop! I also used a little more cumin and salt. We love this salad and it's so easy to make! Thanks very much!

From: ellie_

On Sep 12, 2008

So easy and so good! I used a little less parsley than suggested but otherwise made as directed. We will be having this often. Thanks for sharing!