Cauliflower with mustard-tarragon vinaigrette
4 servings
60 minutes
Cauliflower with mustard-tarragon vinaigrette is an elegant dish of European cuisine, combining the delicate texture of cauliflower with the spicy notes of mustard and the aroma of tarragon. The vinaigrette, made with tarragon vinegar and olive oil, gives the salad a refined tang and a spicy depth of flavor. This dish is perfect as a light side or a standalone vegetarian dinner. Its ease of preparation makes it a popular choice for those who appreciate sophisticated yet simple recipes. Such combinations of ingredients are often found in French cuisine, where harmony of flavors and aromas is essential. A wonderful complement to white wine and fresh bread.
1
Wash the cabbage well and divide it into small florets. Transfer to a pot, add water, salt, and bring to a boil over medium heat. Cook until tender, reduce the heat, drain, and let sit for 2 minutes.
- Cauliflower: 1 head
- Coarse salt: to taste
2
In a bowl, mix chopped shallots, mustard, tarragon, and vinegar. Add salt and pepper. While stirring, incorporate olive oil.
- Shallot: 1 head
- Dijon mustard: 2 tablespoons
- Chopped tarragon leaves: 1 tablespoon
- Tarragon vinegar: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.3 glass
3
Transfer the cabbage to a large bowl, drizzle with vinaigrette, and gently mix without breaking the florets. Add salt and pepper if needed.
- Cauliflower: 1 head
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
