Tri-Color Cauliflower Salad

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!)

Tri-Color Cauliflower Salad

• Prep Time: 45 mins
• Cook Time: 10 mins
• Total Time: 55 minutes
• Yield: 6-8 servings

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Ingredients

• 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
• 1/3 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

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Instructions

1. 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.
2. While the cauliflower is chilling, sauté the shallots in the olive oil until translucent, about three minutes. Pour into a bowl and refrigerate.
3. Once the vegetables are chilled, place cauliflower in a large bowl.
4. In a small bowl, place lemon juice, Dijon, salt, pepper and tarragon. While whipping, add oil and shallots.
5. Pour over cauliflower and toss then top with capers and serve.

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