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Bring 2 inches of water to a boil in a large saucepan. Add broccoli, return to boiling. Cook, covered, for 2 minutes or until broccoli is crisp-tender and bright green; drain. Rinse with cold water; drain well.
In same pot, cook cauliflower in water using the same method.
In 2- to 2-1/2-quart bowl, layer half each of the broccoli, cauliflower, raisins and walnuts. Repeat layers. Cover and chill. In a screw-top jar, combine oil, vinegar, honey (or sugar), salt, basil, black pepper and red pepper (if desired). Cover tightly and shake well. Add dressing just before serving; toss to coat.