Cauliflower With Tarragon Vinaigrette Recipes

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ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE



Roasted Cauliflower with Kalamata Vinaigrette image

Provided by Melissa Roberts

Categories     Garlic     Olive     Side     Roast     Vegetarian     Quick & Easy     Dinner     Cauliflower     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 5

1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped

Steps:

  • Preheat oven to 450°F with rack in lower third.
  • Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
  • While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

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

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

CAULIFLOWER WITH TARRAGON VINAIGRETTE



Cauliflower With Tarragon Vinaigrette image

Make and share this Cauliflower With Tarragon Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

boiling water
salt
1 small head cauliflower (washed and leaves removed)
2 tablespoons tarragon vinegar or 2 tablespoons white wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon minced tarragon
1 garlic clove, minced
salt & freshly ground black pepper

Steps:

  • In a pot large enough to hold whole cauliflower head, set steamer basket in about 2 inches of very lightly salted boiling water.
  • Set head firmly upright in basket and cover pot.
  • (If head protrudes, cover pot with foil instead of lid.)
  • On high heat, steam cauliflower for 11 to 15 minutes, until tender, checking water level and adding more if necessary.
  • Remove cauliflower from steamer and place in colander to drain.
  • In small bowl, combine remaining ingredients.
  • Drizzle mixture over cauliflower.
  • Serve warm or cold.

Nutrition Facts : Calories 39.1, Fat 2.4, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 4, Fiber 1.7, Sugar 1.6, Protein 1.5

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