Cool Cauliflower with Citrus Cream print close
INGREDIENTS:
1 head of cauliflower
divided into bite size pieces

Marinade:

2 tbsp. tarragon
or white wine vinegar

3 to 5 tbsp. canola
or light olive oil

1 small clove garlic
crushed

 

 Dressing:

1/2 c. sour cream or plain yogurt

2 tbsp. fresh lemon juice
(one whole lemon)

1 tsp. Dijon style mustard

1 tbsp. minced parsley or more

salt and pepper
(to taste)

grated lemon peel to taste
(reserve some for the top)
DIRECTIONS:

  1. Steam cauliflower in two batches until they are just crisp tender.

  2. While hot, carefully fold into marinade and chill.

  3. Mix chilled cauliflower with dressing.

  4. Sprinkle 1 tbsp. chopped parsley on top, as well as, grated lemon peel.