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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.
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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