Categories: Mexican

Ingredients

• 1 medium head cauliflower
• 16 oz. salsa
• 1 tbsp. garlic oil
• 1/4 tsp pepper
• 1 cup parsley leaves

Directions

1. Cut cauliflower into florets. Steam until tender, 6-8 minutes. Drop into ice water. Drain and pat dry. Toss with salsa, garlic oil and pepper; top with parsley. Refrigerate 30 minutes before serving.

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