Marinated Cauliflower and Carrots With Mint

Name: Marinated Cauliflower and Carrots With Mint
Total time: 15 min
Yield: 8 to 10 servings as a starter or side
Cuisine: mediterranean
Ingredients: 1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths; 1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets; Salt and freshly ground black pepper; 1/4 cup sherry vinegar or champagne vinegar; 1/4 cup extra virgin olive oil; 2 to 4 tablespoons chopped fresh mint (to taste)

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(204)
Comments: Read comments

This is an elaboration of one of my favorite carrot dishes. That dish couldn’t be simpler – steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.

Featured in: Cauliflower: Marinated, Mashed and Smashed

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Ingredients

Yield:8 to 10 servings as a starter or side

1pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
1pound cauliflower (1 small head, ½ to ¾ of a large head), cut or broken into small florets
Salt and freshly ground black pepper
¼cup sherry vinegar or champagne vinegar
¼cup extra virgin olive oil
2 to 4tablespoons chopped fresh mint (to taste)

Ingredient Substitution Guide

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Preparation

Step 1
Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

Tip

The marinated carrots and cauliflower will keep for a week in the refrigerator.

Ratings

4 out of 5

204 user ratings

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Comments

Jan7 years ago

Made this with roasted carrots and cauliflower, really added a note of caramel and extra crunch.

Gail7 years ago

I made this as a side dish for passover. Following some of the previous suggestions, I roasted the vegitables and added a tablespoon of lemon juice and some toasted, crushed cumin seeds. It was delicious and my guests raved. I also doubled the recipe and nothing was left! A wonderful dish.

Caroline7 years ago

Delicious side for a Mediterranean meal. Used sherry vin, but next time might use something a little more acidic, as it didn't taste like much more than steamed veg to me.

JM10 months ago

Made with carrots only. Roasted, not steamed. Very good.

Aimee1 year ago

Absolutely stunning with purple cauliflower! I used a combination of fresh mint, lemon thyme, and Greek oregano, and reduced the oil

Clover882 years ago

So simple and so delicious; we're going to make this part of our regular rotation. We ate it hot for dinner and then room temp at lunch the next two days. Today, we bought double our usual weekly amount of carrots and cauliflowers so that we could make this with half the order and make other dishes with the rest.

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