Chile-Spiked Cauliflower Salad

Ingredients

• 2 teaspoons anchovy paste 
• 0.1 teaspoon bottled garlic minced
• 2.5 cups cauliflower florets 
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons jalapeno halved lengthwise seeded thinly sliced
• 2.5 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 0.3 cup radishes thinly sliced

Equipment

• bowl

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 jalapeo in a bowl; toss with lemon juice mixture.