Cauliflower is marinated with a lemon-tarragon dressing in this unique and fresh salad you can make ahead.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
234 Calories
Recipe 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.
Ingredients
salt and ground black pepper to taste
1 teaspoon honey
2 tablespoons Dijon mustard
1 medium head cauliflower, cut into bite-sized florets