Marinated Cauliflower and Carrots
A simple dish that can be served warm or cold. Adapted from the NYT.
  • 1 pound carrots
  • 1 pound cauliflower (about 1 head)
  •  Salt and pepper
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • optional: fresh herbs (chives, mint, basil, or parsley)
Makes roughly 8 servings. Cook + Prep Time = 20 min.

Quarter carrots into 2" long spears. Halve cauliflower, then break into small florets. 

Add 1" water to a medium pot and bring to a boil. Place cauliflower and carrots into a steamer and place in pot, cover, and steam for 5-10 minutes until vegetables are tender but not mushy.

Remove from steamer and place in large bowl. Add apple cider vinegar, olive oil, and spices. Toss until well coated. Add herbs as a garnish immediately before eating, or refrigerate and eat within 1 week.

Optional: add a squeeze of lemon and some cumin for extra flavor.