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Wednesday, November 23, 2016

*Recipe* Marinated Cauliflower and Carrot Salad

Thanksgiving is here, and it is always a challenge to find new and interesting side dishes.  I have the classics; my Bourbon Bacon Sweet Potato Casserole, Green Bean Casserole and creamed spinach,  but I'm always looking for something a little lighter and cleaner to add in.  This year we did our Thanksgiving a week early with our travel family, and we had two kids with tree nut allergies.  You don't realize how hard it is to find Thanksgiving sides without nuts until you have to!  I finally found this marinated salad with nothing even resembling a nut in it and it turned out great.  So, if you are looking for something a little lighter, but still delicious to add to your holiday meal, give this a try!  


  • -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


  • 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.

  • thanks to for the recipe!

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