MARINATED LEMON-TARRAGON CAULIFLOWER SALAD

Marinated Lemon-Tarragon Cauliflower Salad image

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.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 199 mg, Sugar 5 g