Marinated Lemon-Tarragon Cauliflower Salad

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.

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
• 0.5 cup olive oil
• 1 medium head cauliflower, cut into bite-sized florets
• 1 small Gala apple - peeled, cored, and diced
• 0.3333333333333333 cup cubed white Cheddar cheese
• 0.25 cup diced cucumber
• 0.25 cup diced celery
• 2 tablespoons diced red onion
• 6 leaves chopped fresh tarragon, or to taste

Steps

1. 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.
2. 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.
3. 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.