Along with the Vietnamese Salad, I served Gwyneth's Sriracha Salmon (her photo, not mine).
It was pretty good. I still prefer my favorite salmon recipe (stay tuned for that one), but this was easy, healthy, and the flavors paired well with the salad.
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Thanks to my friend Charlotte for sharing this healthy, easy, delicious recipe! And to The Silver Pen for posting it.
14oz. can chickpeas, rinsed, drained, dried on a kitchen towel
1 head cauliflower, outer leaves removed, cut into bite-sized florets