Marinated Cauliflower and Carrots With Mint

• 1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
• 1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
• Salt and freshly ground black pepper
• 1/4 cup sherry vinegar or champagne vinegar
• 1/4 cup extra virgin olive oil
• 2 to 4 tablespoons chopped fresh mint (to taste)

1. Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft.
2. Drain and transfer to a bowl.
3. Add salt and pepper, and toss with vinegar and olive oil.
4. Allow to cool slightly, then toss with mint.
5. Serve warm or at room temperature.
6. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

carrots, cauliflower, salt, sherry vinegar, extra virgin olive oil, fresh mint

Taken from cooking.nytimes.com/recipes/1017164 (may not work)