"I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado..."
INGREDIENTS
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1/4 cup red wine vinegar
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1/4 cup olive oil
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2 tablespoons water
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5 cups fresh cauliflowerets
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1 bay leaf
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1 medium carrot, shredded
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1 small red onion, chopped
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1/4 cup minced fresh parsley
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1/4 teaspoon dried basil