The crowning touch of my BBQ after All Star Guitar Night was a salad my friend Anne Roos brought. This recipe won first place on WDCB radio’s Folktastic recipe contest!

Ingredients

1 head of cauliflower
divided into bite size pieces
Marinade:
2 tbsp. tarragon
or white wine vinegar
3 to 5 tbsp. canola
or light olive oil
1 small clove garlic
crushed
Dressing:
1/2 c. sour cream or plain yogurt
2 tbsp. fresh lemon juice
(one whole lemon)
1 tsp. Dijon style mustard
1 tbsp. minced parsley or more
salt and pepper
(to taste)
grated lemon peel to taste
(reserve some for the top)

Instructions

Steam cauliflower in two batches until they are just crisp tender.
While hot, carefully fold into marinade and chill.
Mix chilled cauliflower with dressing.
Sprinkle 1 tbsp. chopped parsley on top, as well as, grated lemon peel.