Marinated Lemon-Tarragon Cauliflower Salad recipe
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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
Nutrition Info
- 233.7 caloriescarbohydrate: 11.4 gcholesterol: 7.7 mgfat: 20.6 gfiber: 3.4 gprotein: 3.8 gsaturatedFat: 4.1 gservingSize: -sodium: 199 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Marinated Lemon-Tarragon Cauliflower Salad
Directions
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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.