- 1 small head cauliflower
- 1-½ medium carrots
- ½ small red bell pepper
- 1 clove garlic
- 4 tsps lime juice
- 1 tsp dark brown sugar
- ¼ tsp cayenne
- 4-¼ tsps salt
- ½ cup fresh coconut, grated
ingredients
directions
1. Trim the cauliflower and cut it into slim delicate flowerets - no piece should be wider than 1 inch or thicker than 1/2 inch, and no stem longer than 2 inches. Trim and peel the carrots. Cut them crosswise into 1-inch lengths. Quarter the thick end of each carrot lengthwise and cut the thinner portions in half lengthwise. |
2. Coarsely chop the red bell pepper, discarding the seeds. Peel and chop the garlic. In an electric blender combine the red bell pepper, garlic, lime juice, sugar, cayenne, and 1/4 tsp. salt. Blend until smooth. Taste the dressing; you may wish to add a little more salt. |
3. Just before you are ready to eat, bring 5 quarts water to a rolling boil in a large pan. Thrown in 4 tsps. salt and stir it in. Put in the cauliflower and carrots and boil rapidly for several minutes or until the vegetables are just tender but still retain a hint of crispness (about 4 minutes). Drain them quickly and put them into a serving bowl. Toss the vegetables first with the dressing and then with the coconut. Serve immediately. |
Categories
Vegetable, Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Dishes
