1 head cauliflower, cut into bite sized pieces	1 cup baby carrots, cut in half crosswise	1/3 cup lemon juice
1/3 cup oil	2 tbsp. chopped fresh parsley	1 tsp. cumin
½ tsp. salt	dash ground red pepper (cayenne)

1. Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
2. meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
3. Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.

Recipe fact:
The flavors of Moroccan cooking inspired this salad. Carrot salads are popular in Morocco, where parsley, lemon and cumin are common seasonings.

Ingredient info:
Cauliflower belongs to the cruciferous family of vegetables, as does broccoli, Brussels sprouts and cabbage. These vegetables contain anti-oxidants, which may reduce the risk of cancer. Cauliflower is also high in fiber.

Serving size: ½ cup
Calories: 100
Calories from fat: 80
Dietary exchanges: 1 vegetable, 1½ fat