Marinated Lemon-Tarragon Cauliflower Salad

Ingredients and Weight:

• 1 large head of cauliflower (about 1.5-2kg)
• 1 cup of fresh tarragon leaves
• 1/2 cup of lemon juice (from about 3-4 lemons)
• 1/2 cup of olive oil
• 3 tablespoons of white wine vinegar
• 2 teaspoons of salt
• 1 teaspoon of sugar
• Freshly ground black pepper, to taste
• Optional: a sprinkle of chopped walnuts or pecans for crunch

Preparation Time:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. Break the cauliflower into small florets and steam or boil until tender but still bright green. Then set aside to cool.
3. In a large bowl, combine lemon juice, olive oil, vinegar, salt, sugar, and pepper. Add the fresh tarragon leaves and mix well.
4. When the cauliflower is cool, add it to the bowl with the lemon-tarragon mixture and toss gently to combine.
5. If using walnuts or pecans, sprinkle them over the salad before serving.

Nutritional Information:

• Calories: ~300 per serving (depending on the amount of oil used)
• Fat: ~20g
• Carbohydrates: ~25g
• Protein: ~8g
• Fiber: ~6g

Dish Characteristics:

• Bright and fresh flavor from lemon and tarragon.
• Texture of the cauliflower is tender yet crunchy.
• A perfect balance of acidity and oiliness.

User Comments:

• "Love the combination of lemon and tarragon! The cauliflower is cooked to perfection."
• "A unique and refreshing salad that I will definitely make again."
• "This dish really highlights the flavor of tarragon. The cauliflower is delicious with this dressing."

Special Precautions and Tips:

• Use fresh tarragon for the best flavor. If not available, dried tarragon can be used as a substitute but the flavor may not be as intense.
• Adjust the amount of lemon juice and vinegar based on your preference for acidity.
• For a more hearty salad, add some chopped cooked chicken or shrimp for protein.