Ingredients
1/4 cup red wine vinegar1/4 cup olive oil2 tablespoons water5 cups fresh cauliflowerets1 bay leaf1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 medium carrot, shredded1 small red onion, chopped1/4 cup minced fresh parsley1/4 teaspoon dried basil
Preparation
In a small saucepan, bring vinegar, oil and water just to a boil.
Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
