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Chile-Spiked Cauliflower Salad

Yield 2 servings (serving size: 1 cup)

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)

Nutrition 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

How to Make It

  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.