Warm Cauliflower Salad

1. 1

   Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop.

2. 2

   Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.

3. 3

   Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes.

4. 4

   Drain well in a colander, then toss hot cauliflower with dressing.

5. 5

   Cool to warm, tossing occasionally, then add parsley and toss to coat.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.