INGREADIENT

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons water
• 5 cups fresh cauliflowerets
• 1 bay leaf
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 medium carrot, shredded
• 1 small red onion, chopped
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried basil

Direction

1. In a small saucepan, bring vinegar, oil and water just to a boil.
2. Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot vinegar mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally.
3. Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.