Ingredients:
1 head cauliflower, core removed and cut into bite-size florets
2 teaspoons salt (for cooking the cauliflower)

The dressing:
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

Instructions:
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.

Posted by brys in recipes, root source | | Subscribe to this feed