Tangy Cauliflower

• 3 pounds whole cauliflower or 1 1/2 pounds ready-cut cauliflower florets (7 to 8 cups)
• 2 teaspoons balsamic vinegar
• 2 teaspoons anchovy paste
• 2 teaspoons lime juice
• 2 teaspoons olive oil

1. Trim whole cauliflower, steam over hot water for 5 to 7 minutes.
2. In a serving bowl, mix vinegar, anchovy paste, lime juice and oil.
3. When cauliflower is cooked, drain and stir into dressing, mixing well to coat.

cauliflower, balsamic vinegar, anchovy paste, lime juice, olive oil

Taken from cooking.nytimes.com/recipes/1194 (may not work)