Cauliflower With Mustard-Tarragon Vinaigrette
serves 2-4
The bite of Dijon mustard and anise flavor of tarragon dress up this quick-cooking side dish.
1 head cauliflower, cut into florets
1 tablespoon minced shallot
2 tablespoons Dijon mustard
1 tablespoon chopped tarragon
3 tablespoons tarragon vinegar
1/4 cup olive oil
prep: 10 minutes
total: 30 minutes
large saucepan
colander
medium bowl
whisk
large bowl
1. Put the cauliflower florets in a large saucepan and add enough water to barely cover them. Lightly sprinkle with salt, cover and bring to a simmer over medium-high heat.
2. Gently simmer the cauliflower until it's barely tender when you insert a sharp knife into one of the stems. Drain the florets in a colander and let them sit for 2 minutes.
3. In a medium bowl, whisk together the shallot, mustard, tarragon, vinegar and a sprinkling of salt and pepper. Slowly whisk in the oil until the vinaigrette emulsifies.
4. Put the cauliflower in a large bowl and add a little vinaigrette at a time, tossing gently as you go so as not to break up the cauliflower. Add more salt and pepper to taste.
