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
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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