Cauliflower With Tarragon Vinaigrette Recipes

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD

Steps:

• Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
• Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
• Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

CAULIFLOWER WITH TARRAGON VINAIGRETTE

Steps:

• In a pot large enough to hold whole cauliflower head, set steamer basket in about 2 inches of very lightly salted boiling water.
• Set head firmly upright in basket and cover pot.
• (If head protrudes, cover pot with foil instead of lid.)
• On high heat, steam cauliflower for 11 to 15 minutes, until tender, checking water level and adding more if necessary.
• Remove cauliflower from steamer and place in colander to drain.
• In small bowl, combine remaining ingredients.
• Drizzle mixture over cauliflower.
• Serve warm or cold.

ROASTED BALSAMIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
• Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
• Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.