Cumin-Marinated Cauliflower And Carrot Salad - cooking recipe

Ingredients

1 head cauliflower, cut into bite-size pieces
2 cups baby carrots, cut in half crosswise
1/3 cup lemon juice
1/3 cup vegetable oil
3 tablespoons fresh parsley, chopped
1 teaspoon cumin
1/2 teaspoon salt
1 dash cayenne pepper

Preparation

Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
Add cauliflower & carrots, tossing to coat.
Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.