Marinated Lemon-Tarragon Cauliflower Salad Recipe

Whisk lemon zest and juice Dijon mustard chopped tarragon honey salt and pepper together in a small bowl. Pour in olive oil slowly whisking until marinade emulsified; set aside.

Bring a medium pot of water to a boil and working in batches blanch the cauliflower until just tender about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag seal tightly and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.

Remove cauliflower from the bag place in a large bowl and add apple Cheddar cheese cucumber celery and red onion tossing gently to combine. Garnish with tarragon leaves and serve.