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Whether you are a college student simply beginning your own cooking experiments or a skilled chef with lots of supper celebrations under your belt, there is constantly something new to find out about cooking. We hope these Carrots and cauliflower salad recipe and tips can help you in your kitchen tonight, as well as get used to incredible home-cooked dishes.

You need to prepare nicely julienned carrots.
Prepare cauliflower, nicely deconstructed.
Use onion finely diced.
You need ginger garlic paste.
Prepare zucchini, julienned.
You need to prepare Dhania.
Prepare oil.
Prepare Salt and pepper.

Add hot oil mixture to cauliflower mixture, then toss to combine. Add carrot, onion, parsley & basil, then toss to coat. Carrot salads are popular in Morocco, where parsley, lemon and cumin are common seasonings. Cauliflower belongs to the cruciferous family of vegetables, as does broccoli, Brussels sprouts and cabbage.

In a slightly large saucepan, boil water. Put the carrots and cauliflower in a strainer and dip them as you lift severally, like 10 times. Let the excess water drain..
In another pan, sweat the onions and add in the ginger garlic paste and let cook for a minute.
Add in the zucchini and toss.
Pour into the bowl containing the carrots and cauliflower and mix..
Garnish with the Dhania..
Serve..

These vegetables contain anti-oxidants, which may reduce the risk of cancer. Roasted cauliflower and carrots get a salty pop from an easy olive dressing (which you will want to use on everything once you've tried it). Then cut the cauliflower into small florets. Onto a baking sheet (lined with foil or parchment if you like), drizzled with olive oil, sprinkled with salt and spread out. The cauliflower salad would also be a great side for a Shabbat meal.

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