Tangy Cauliflower Salad
Ingredients
1
small clove garlic, minced
2
tablespoons
extra-virgin olive oil
2
tablespoons
white wine vinegar
1/4
teaspoon
crushed red pepper
1
lemon, zested (2 teaspoons) and juiced (2 tablespoons)
8
cups
bite-size cauliflower florets, (about 1 head), cooked until tender-crisp