Chile-Spiked Cauliflower Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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) |
Directions:
1. Combine first 5 ingredients in a small bowl, and stir well.
2. Steam cauliflower, covered, 1 1/2 minutes or until crisp-tender. Rinse cauliflower under cold water; drain well.
3. Combine cauliflower, radishes, and jalapeño in a bowl; toss with lemon juice mixture.
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