In a large saucepan, stir together the first 8 ingredients. Bring to a boil, then add cauliflowerets and carrots. Cook until tender crisp, about 4 minutes, stirring frequently. Stir in remaining ingredients and cook 2 minutes. Remove from heat and let cool. Pour into glass refrigerator bowl or 1 quart jar. Cover tightly and chill in refrigerator at least 24 hours. Stir or shake occasionally. To the antipasto I add 1 jar pearl onions and 1 jar button mushrooms.