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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
Remove fennel tops and stalks; discard. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. H eat 2 teaspoons oil in a large skillet. Add fennel and cook for about 3 minutes or until crisp-tender.
Whisk together lemon juice and the remaining 1/4 cup oil in a small bowl. Whisk in garlic, salt and pepper.
Combine cauliflower, fennel, carrots and onion in a large bowl. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.