1 head cauliflower, core removed and cut into bite-size florets
2 teaspoons salt (for cooking the cauliflower)
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
3 teaspoons olive oil
1. Put the cauliflower florets in a saucepan and add enough water to barely cover them. Add the salt, cover and bring to a simmer.
2. Simmer the cauliflower gently until they’re barely tender when you insert a sharp knife into one of the stems. Drain the florets in a colander and let them sit for 3 minutes.
3. Whisk together all the dressing ingredients except the oil. Then, slowly whisk in the oil until the vinaigrette becomes an emulsion. Put the cauliflower in a large bowl and add a little vinaigrette at a time, tossing gently as you go so you don’t break the cauliflower apart. Stop adding dressing when the cauliflower is lightly coated. Add more salt and pepper to taste.