Ingredients
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4 cups cauliflower florets
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4 cups broccoli florets
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2 medium carrots, cut into 1/4 inch coins
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2 teaspoons olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon cumin
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1/4 teaspoon coriander
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1/8 teaspoon cinnamon
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1/8 teaspoon crushed red pepper flakes
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1 1/2 tablespoons apple cider vinegar
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1 small red onion, halved and cut into thin slices
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1 teaspoon lemon zest, coarsely grated
Instructions
- Bring a large pot of water to boil and add the cauliflower and carrots. Let cook for 2-3 minutes, add the broccoli. Cook an additional 2 minutes until vegetables are crisp tender.
- Drain the vegetables without rinsing.
- Heat oil in a large skillet over medium high heat. Add the spices and let sizzle for a second or two before adding the steamed vegetables and red onion. Let cook just a minute or two until the spices are distributed and the onions have started to wilt.
- Toss in the vinegar and lemon zest and transfer the salad to a serving bowl. Allow the salad to stand for 10 minutes before serving.