• Ingredients: 31
  • Serves: 6

Warm cauliflower salad with small garlic clove, kosher salt, flat anchovy fillet, rinsed, drained bottled capers, rinsed, fresh lemon juice, black pepper, extra-virgin olive oil, head cauliflower , cut into 1 1/2-inch florets, firmly packed fresh flat-leaf parsley leaves.


For chile lime butter

For fish

  • 6 pcs. skinless tilapia fillet or farm-raised striped bass fillets with skin
  • 1/2 tsp. salt
  • 2 tbsps. vegetable oil


  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop.

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  2. Step 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.

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  3. Step 3 Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes.

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  4. Step 4 Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat.

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Nutrition information

Calories 117 Carbohydrates 7 g (2%)
Fat 9 g (15%) Protein 3 g (6%)
Saturated Fat 1 g (7%) Sodium 345 mg (14%)
Polyunsaturated Fat 1 g Fiber 3 g (11%)
Monounsaturated Fat 7 g Cholesterol 1 mg (0%)