Chile-Spiked Cauliflower Salad

Cooking Light
2 servings (serving size: 1 cup)

Ingredients

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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)

Preparation

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.

Created date

March 1997

Nutritional Information

Calories 67
Caloriesfromfat 30 %
Fat 2.3 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 4.3 g
Carbohydrate 9.9 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 731 mg
Calcium 41 mg