MARINATED LEMON-TARRAGON CAULIFLOWER SALAD
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
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
EASY TARRAGON VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.
CAULIFLOWER WITH BALSAMIC VINEGAR
This is a side-dish, but can also be made in the main dish by adding noodles or rice. Be careful on the amount of salt that is added because bacon can be very salty.
Provided by mariehipple
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes.
- Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
- Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 15.9 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 436.7 mg, Sugar 9.6 g
TARRAGON VINAIGRETTE
"This is a great dressing for perking up any kind of salad," says Tammy Landry of Saucier, Mississippi. "Try mixing it into potato salad-it will tingle your taste buds!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve pectin in boiling water; set aside. In a small bowl, whisk the apple juice concentrate, vinegar, mustard, oil, tarragon, pepper and pectin mixture. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
BASIL VINAIGRETTE (W/ OREGANO & TARRAGON VARIATIONS)
From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. A simple dressing that's very aromatic. Use fresh basil, if possible; it tastes heavenly. This vinaigrette goes well with salads, but also try it over cooked vegetables, such as broccoli, cauliflower, beans, cabbage, and spinach.
Provided by NELady
Categories Salad Dressings
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the oil, vinegar, basil, mustard and garlic. Process for 1 minute. Store in a tightly covered glass jar in the refrigerator.
- VARIATIONS: Oregano Vinaigrette - Substitute 1-1/2 - 2 teaspoons dried oregano for the basil; Tarragon Vinaigrette - Substitute 3/4 to 1 teaspoon dried tarragon for the basil.
Nutrition Facts : Calories 244.8, Fat 27.1, SaturatedFat 3.7, Sodium 1.5, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.2
TALEGGIO & TARRAGON CAULIFLOWER CHEESE
Enjoy this extra-indulgent take on cauliflower cheese, with three different cheeses and tarragon. It's the perfect side dish in a Christmas feast
Provided by Good Food team
Categories Side dish
Time 1h
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy-based pan until foaming, and stir in the flour to make a thick paste. Cook for a few minutes until it smells nutty. Gradually add the milk, a splash at a time, stirring continuously until you have a smooth, glossy saucy. Season.
- Stir in the bay, cheddar, parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously for 6-8 mins until all the cheese has melted and the sauce has thickened. Remove from the heat and leave to infuse until ready to bake. To make ahead, leave to cool completely, cover the surface with a piece of baking parchment, and chill for up to 24 hrs. Reheat before using.
- Cook the cauliflower florets in a steamer for 8-10 mins until just tender when pierced with the tip of a knife. If you don't have a steamer, steam in 3cm water in a tightly covered pan. Tip into a baking dish and pour over the cheese sauce. Heat the oven to 220C/200C fan/gas 7. Stir in the chopped tarragon, then dot with the remaining taleggio. Bake for 20-25 mins until golden.
Nutrition Facts : Calories 538 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium
CAULIFLOWER VINAIGRETTE
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
TARRAGON VINAIGRETTE
Using tarragon-flavored vinegar in addition to fresh tarragon helps boost the herbal appeal of this easy-to-make vinaigrette.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Whisk all ingredients except oil in medium bowl until blended.
- Add oil gradually, whisking constantly after each addition until well blended.
Nutrition Facts : Calories 160, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAULIFLOWER WITH TARRAGON VINAIGRETTE
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
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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