A delightful and easy-to-make salad featuring cauliflower and carrots marinated in a zesty spice blend.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water can enhance the flavor of the vegetables.
Cut the cauliflower into florets and slice the carrots.
Try to cut the vegetables into similar sizes for even cooking.
Blanch the cauliflower and carrots in the boiling water for 2 minutes, then drain and rinse with cold water.
Rinsing with cold water stops the cooking process and keeps the vegetables crisp.
In a bowl, whisk together the lemon juice, olive oil, cumin, salt, and cayenne pepper.
Taste the dressing and adjust seasoning as needed before combining with the vegetables.
Add the blanched vegetables to the bowl and toss to coat with the dressing.
Ensure all the vegetables are evenly coated for maximum flavor.
Refrigerate the salad for at least 3 hours before serving.
Stir the salad occasionally to redistribute the dressing and enhance the marination.
Serve the salad chilled, garnished with fresh parsley.
For added texture, sprinkle some toasted nuts or seeds on top before serving.
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