Best 2 Marinated Carrots And Cauliflower Recipes

Marinated carrots and cauliflower are a delicious and refreshing side dish that can add a pop of flavor to any meal. They are also a great way to get your daily dose of vegetables. This article will provide you with a variety of recipes for marinated carrots and cauliflower, so you can find one that suits your taste and dietary needs. Whether you like your vegetables tangy, sweet, or spicy, there is a recipe here for you. So grab some carrots and cauliflower, and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED CAULIFLOWER AND CARROTS WITH MINT

Marinated Cauliflower and Carrots With Mint image

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.

Provided by Martha Rose Shulman

Categories dinner, lunch, snack, vegetables, appetizer, side dish

Time 15m

Yield 8 to 10 servings as a starter or side

Number Of Ingredients 6

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)

Steps:

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.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams

MARINATED CARROTS AND CAULIFLOWER

MARINATED CARROTS AND CAULIFLOWER image

Categories Cauliflower

Number Of Ingredients 6

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
Â¼ cup sherry vinegar or champagne vinegar
Â¼ cup extra virgin olive oil
2 to 4 tablespoons chopped fresh mint (to taste)

Steps:

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.

Tips:

Choose fresh, crisp carrots and cauliflower for the best results.
Cut the vegetables into uniform pieces so that they cook evenly.
Use a variety of spices and herbs in the marinade to create a flavorful dish.
Allow the vegetables to marinate for at least 30 minutes, or up to overnight, for the best flavor.
Grill or roast the vegetables until they are tender and slightly charred.
Serve the vegetables immediately with your favorite dipping sauce or dressing.

Conclusion:

Marinated carrots and cauliflower are a delicious and healthy side dish that can be enjoyed as part of a meal or as a snack. They are easy to make and can be customized to your liking. Whether you prefer them grilled, roasted, or even raw, these vegetables are sure to please everyone at your table.