Warm Cauliflower Salad

• 1 small garlic clove
• 1/2 teaspoon kosher salt
• 1 flat anchovy fillet, rinsed
• 2 tablespoons drained bottled capers, rinsed
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
• 1/4 cup firmly packed fresh flat-leaf parsley leaves

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. 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. Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes.
4. Drain well in a colander, then toss hot cauliflower with dressing.
5. Cool to warm, tossing occasionally, then add parsley and toss to coat.
6. Serve immediately.

garlic, kosher salt, anchovy fillet, capers, lemon juice, black pepper, extravirgin olive oil, cauliflower, parsley

Taken from www.epicurious.com/recipes/food/views/warm-cauliflower-salad-107763 (may not work)