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 Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 234 Calories

Ingredients

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

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.