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Categories:
red wine vinegar olive oil water cauliflower bay leaf garlic lemon pepper carrot red onion fresh parsley basil
Viewed: 22 - Published at: 5 years agoIngredients
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons water
- 5 cups cauliflower florets, fresh
- 1 bay leaf
- 1 garlic clove, minced
- 1/2 teaspoon lemon pepper
- 1/2 cup carrot, shredded
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, minced
- 1/4 teaspoon dried basil
Method
- In small saucepan, bring vinegar, oil & water just to a boil.
- Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
- Add hot oil mixture to cauliflower mixture, then toss to combine.
- Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
- Add carrot, onion, parsley & basil, then toss to coat.
- Cover & refrigerate another 2 hours.
- Before serving, discard bay leaf.
