Cool Cauliflower with Citrus Cream

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!


    1 head of cauliflower
    divided into bite size pieces
    2 tbsp. tarragon
    or white wine vinegar
    3 to 5 tbsp. canola
    or light olive oil
    1 small clove garlic
    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)


    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.

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