Inspiration for today’s Tri-Color Cauliflower Salad came to me at the supermarket. I was shopping for a few items, when I spotted a display of different colored cauliflower – and that was enough to inspire this recipe!
In addition to the white, orange and green cauliflower we used in this Tri-Color Cauliflower Salad – you can sometimes find purple cauliflower as well. (I would have bought that for our salad too if I could have!)
These colorful cauliflowers are naturally occurring varieties, and they are said to contain more nutrients than the more common white cauliflower. We didn’t notice a huge difference in taste among the different colors – but some other online articles claim there is a difference in flavor too.
This Tri-Color Cauliflower Salad is simple and delicious – and it makes an ideal side dish to bring to a summer barbecue because it is equally delicious served chilled or at room temperature. We steamed, then chilled the cauliflower florets – then tossed them with an easy, zesty dressing made with shallots, lemon juice, Dijon mustard, fresh tarragon and capers.
You can, of course, make this Tri-Color Cauliflower Salad using all white cauliflower florets if that is all that you can find at your local market. (It will be equally delicious!)
- 1 teaspoon kosher salt
- 1 pound white cauliflower, about half a head, cut into florets
- 1 pound orange cauliflower, about half a head, cut into florets
- 1 pound green cauliflower, about half a head, cut into florets
- ¼ cup extra virgin olive oil
- ⅓ cup shallots, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon capers
- Place a steamer basket in a large pot and add just enough water to reach bottom of basket. Bring to a boil covered. Sprinkle in salt and add cauliflower and bring back to a rolling simmer. Cover and cook five minutes. The cauliflower should have a little bite but be somewhat cooked. Drain and chill.
- While the cauliflower is chilling, sauté the shallots in the olive oil until translucent, about three minutes. Pour into a bowl and refrigerate.
- Once the vegetables are chilled, place cauliflower in a large bowl.
- In a small bowl, place lemon juice, Dijon, salt, pepper and tarragon. While whipping, add oil and shallots.
- Pour over cauliflower and toss then top with capers and serve.
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