Cauliflower With Tarragon Vinaigrette Food

CAULIFLOWER WITH TARRAGON VINAIGRETTE

Cauliflower With Tarragon Vinaigrette image

Make and share this Cauliflower With Tarragon Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

boiling water
salt
1 small head cauliflower (washed and leaves removed)
2 tablespoons tarragon vinegar or 2 tablespoons white wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon minced tarragon
1 garlic clove, minced
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 39.1, Fat 2.4, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 4, Fiber 1.7, Sugar 1.6, Protein 1.5

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD

Marinated Lemon-Tarragon Cauliflower Salad image

A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 large lemon, zested and juiced
2 tablespoons Dijon mustard
1 ½ tablespoons chopped fresh tarragon
1 teaspoon honey
salt and ground black pepper to taste
½ cup olive oil
1 medium head cauliflower, cut into bite-sized florets
1 small Gala apple - peeled, cored, and diced
⅓ cup cubed white Cheddar cheese
¼ cup diced cucumber
¼ cup diced celery
2 tablespoons diced red onion
6 leaves chopped fresh tarragon, or to taste

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.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g

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