Cauliflower And Fennel Salad

• 4 cups cauliflower florets
• 2 medium fennel bulbs
• 2 teaspoons olive oil
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper (white or black)
• 1 cup coarsely shredded carrot
• 1 small onion, thinly sliced
• 2 tablespoons snipped fresh parsley

1. In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
2. Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
3. For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
4. In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
5. Makes 8 (1-cup) servings.

cauliflower florets, fennel bulbs, olive oil, lemon juice, olive oil, garlic, salt, ground pepper, carrot, onion, parsley

Taken from www.food.com/recipe/cauliflower-and-fennel-salad-460314 (may not work)