Chili-Spiked Cauliflower Salad

Recipe Ingredients

2 tablespoons	30ml	Fresh parsley - chopped
2 1/2 tablespoons	37ml	Lemon juice
2 teaspoons	10ml	Anchovy paste
1 teaspoon	5ml	Olive oil
1/8 teaspoon	0.6ml	Garlic - minced - (bottled)
2 1/2 cups	365g / 12oz	Small cauliflower florets
1/3 cup	78ml	Radishes - thinly sliced
1		Jalapeno - * see note

Recipe Instructions

*halved lengthwise, seeded, and thinly sliced (about 1 1/2 teaspoons)

Combine parsley, lemon juice, anchovy paste, olive oil and garlic 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 jalapeno in a bowl; toss with lemon juice mixture.

Source:
Cooking Light Magazine

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