Marinated Cauliflower

     Oh, those jars of pickled cauliflower at the grocery store: tasty, but fermented (yeast, mold) and packed in white vinegar (yeast, corn).  Try marinating cauliflower with lemon juice: you can make it as tart and as spicy as you like, and it will still keep a lively, fresh flavor.

     Note that grocery store peppers are often coated with wax containing corn, soy, or dairy derivatives. Fortunately, the peppers are not essential to this dish.

     1/2 cup freshly squeezed lemon juice (See Juice in the Glossary)

     1/4 c. water

     1/4 c. oil (See Oil in the Glossary)

     2 cloves garlic, sliced thin

     2 tsp. salt (See Salt in the Glossary)

     1 tsp.  dried mint (See Spices in the Glossary)

     (optional) 2 jalapenos, halved, seeded and sliced thin (See Produce in 

          the Glossary)

     1 large cauliflower, cut into chunks

     2 carrots, peeled and cut into thick slices

     Combine the lemon juice, water, oil, garlic, salt, mint and jalapeno in a large mixing bowl.  Bring a large pot of water to a boil and add the cauliflower. Bring back to a boil and simmer until the cauliflower is tender. Do not overcook: the cauliflower should still be crisp.  Remove with a slotted spoon and stir into the lemon juice mixture.  Add the carrots to the boiling water and cook them just until until they are tender. Drain the carrots and stir them into the lemon juice mixture too. Give the mixture a stir every few minutes for 20-30 minutes. Refrigerate.