Chile-Spiked Cauliflower Salad

By Lv2Cook

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 1/2 tablespoons lemon juice
• 2 teaspoons anchovy paste
• 1 teaspoon olive oil
• 1/8 teaspoon bottled minced garlic
• 2 1/2 cups small cauliflower florets
• 1/3 cup thinly sliced radishes
• 1 jalapeño pepper halved lengthwise, seeded, and thinly sliced (about 1 1/2 teaspoons)

Details

Servings 1

Preparation

Step 1

Combine first 5 ingredients in a small bowl, and stir well.

Steam cauliflower, covered, 1 1/2 minutes or until crisp-tender. Rinse cauliflower under cold water; drain well.

Combine cauliflower, radishes, and jalapeño in a bowl; toss with lemon juice mixture.

Serving Size: 1 cup