Marinated Carrots And Cauliflower Food

MARINATED CAULIFLOWER SALAD

Steps:

• In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

MARINATED CARROTS

Steps:

• Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

SPICY MARINATED CAULIFLOWER SALAD

Steps:

• Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
• Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
• Cover and refrigerate for at least 1 hour before serving.

CAULIFLOWER & CARROT SALAD

Steps:

• Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

CAULIFLOWER AND CARROT GRATIN

Steps:

• Divide cauliflower into florets.
• Cut carrots diagonally into 1/4 inch slices.
• In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
• Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
• Measure and remove 1/2 cup cooking liquid.
• For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
• Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
• Stir in salt, pepper and nutmeg.
• Blend in cheese.
• Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
• Recipe can be prepared ahead to this point; bring to room temp before baking.
• For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
• Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
• Broil for 2-3 minutes to crisp and brown topping and serve immediately.
• You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• 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.

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
• Marinate covered overnight. Just before serving add the cherry tomatoes.

MARINATED CAULIFLOWER SALAD

Steps:

• Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
• Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
• Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

MARINATED CAULIFLOWER

Steps:

• Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
• Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.

CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• 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.

GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL

Steps:

• If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
• In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
• Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
• Drain immediately and cool.
• Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
• Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
• Cool, cover and chill overnight or as long as 2 weeks.