Marinated Lemon-Tarragon Cauliflower Salad recipe

All Recipes Salad Vegetable Salad Recipes

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 calories
carbohydrate: 11.4 g
cholesterol: 7.7 mg
fat: 20.6 g
fiber: 3.4 g
protein: 3.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 199 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!