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