Home of Gluten-Free Society Forums TRUE Gluten Free Recipes (No grains please) Mollie’s Cauliflower-Carrot Medley

This topic contains 0 replies, has 1 voice, and was last updated by Kate Osborne Peter Osborne 8 years, 5 months ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #8034
    Kate Osborne
    Peter Osborne
    Keymaster
    Ingredients

    2 Tablespoons extra-virgin olive oil

    4 cups chopped cauliflower, cut into 1-inch florets 

    3 medium carrots, cut into thin 1½-inch strips

    ½ teaspoon salt

    2 large cloves garlic, minced

    2 Tablespoons balsamic vinegar

    Freshly ground black pepper, to taste

    4 fresh basil leaves, cut into strips 

    In a medium-to-large skillet, warm the olive oil over medium heat. Add cauliflower, carrots and salt and sauté over medium heat until almost tender, about eight to 10 minutes. Stir in garlic and continue to sauté for three minutes. Transfer mixture to a bowl. Stir in vinegar, pepper and basil. Versatile: This salad can be served warm, cold or at room temperature. 

    Ingredients… 2 Tablespoons extra-virgin olive oil4 cups chopped cauliflower, cut into 1-inch florets 3 medium carrots, cut into thin 1½-inch strips½ teaspoon salt2 large cloves garlic, minced2 Tablespoons balsamic vinegarFreshly ground black pepper, to taste4 fresh basil leaves, cut into strips In a medium-to-large skillet, warm the olive oil over medium heat. Add cauliflower, carrots and salt and sauté over medium heat until almost tender, about eight to 10 minutes. Stir in garlic and continue to sauté for three minutes. Transfer mixture to a bowl. Stir in vinegar, pepper and basil. Versatile: This salad can be served warm, cold or at room temperature.

    EnjoySmile

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.