White Wine And Lemon Marinated Cauliflower Recipes

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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

WHOLE-ROASTED WHITE WINE AND BUTTER CAULIFLOWER



Whole-Roasted White Wine and Butter Cauliflower image

Donna Hay stuns again with a dish you can have as a meat free main or as accompaniment for a speciasl occasion.

Provided by The Normans

Categories     Vegetable

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 kg cauliflower, leaves on
500 ml white wine
250 ml vegetable stock
100 g unsalted butter
2 tablespoons Dijon mustard
thyme, 1 small bunch
8 garlic cloves, skin on
sea salt
black pepper

Steps:

  • Preheat oven to 220C (425F).
  • Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, salt and pepper in a deep sided roasting tray.
  • Cover tightly with foil and cook, basting with the cooking liquid every 30 minutes for an hour 30 minutes or until tender.
  • Remove the foil, baste and cook for another 15 minutes or until golden brown. Serve.

Nutrition Facts : Calories 387.4, Fat 21.7, SaturatedFat 13.1, Cholesterol 53.8, Sodium 207.5, Carbohydrate 24.2, Fiber 7.9, Sugar 8.5, Protein 8.2

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