1Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
2Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
3Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.