This is an Italian recipe for slightly marinated broccoli, cauliflower, and carrots that my family really likes. I make a really big bowl and everyone likes to snack on it as well as to include it with a meal. The recipe comes from the book May All Be Fed by John Robbins. Here is my revision of it. This makes a big batch in a large bowl. For a smaller version see the variation below.
- 1 large cauliflower
- 2 bunch(es) broccoli
- 3 lb. bag carrots, washed and cut into 2″ chunks
Cut up all the pieces into small florets and chunks and lightly steam. I put the carrot chunks and broccoli/cauliflower florets in a large steamer; carrots first. I also like to include much of the stalks and cauliflower leaves. They are good for you too. Let them steam for 5 minutes. It brings out the color and they are still crunchy.
- 1/4 cup each apple cider vinegar and extra virgin olive oil
- 2 Tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp garlic granules
Just drizzle the vinegar and oil over the vegetables, sprinkle the seasonings and stir well with a big spoon. Let set in the fridge. This is a large recipe, perfect for a family of six.
Variation for a smaller batch: 1 small cauliflower, 1/2 bunch broccoli, 3 carrots, 1 tsp each of basil, oregano, thyme, garlic; then salt to taste 1/2-1 tsp.