Marinated Lemon-Tarragon Cauliflower Salad

Name: Marinated Lemon-Tarragon Cauliflower Salad
Total time: 265
Yield: 6
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

Recipe by lutzflcat from allrecipes.com

Dinner 4 Hr. 25 Mins.

Ingredients

6 servings

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1 large lemon, zested and juiced
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2 tablespoons Dijon mustard
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1 ½ tablespoons chopped fresh tarragon
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1 teaspoon honey
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salt and ground black pepper to taste
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½ cup olive oil
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1 medium head cauliflower, cut into bite-sized florets

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1 small Gala apple - peeled, cored, and diced
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⅓ cup cubed white Cheddar cheese
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¼ cup diced cucumber
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¼ cup diced celery
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2 tablespoons diced red onion
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6 leaves chopped fresh tarragon, or to taste

Instructions

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.