Cauliflower with Shallots and Tarragon

“Tarragon” really sounds like the name of a Dothraki character on Game of Thrones; am I right?? As an herb, it’s a strong, definitive flavor that adds beautiful depth to any dish. This is a clean, healthy side that can accompany any meal. It’s more jazzed up than standard roasted cauliflower, which personally, I’m kind of over. It’s just feeling too basic. Vegetables need very little enhancement when properly roasted, but we must mix it up occasionally. This would be great served room temp if made a day ahead. Just dress 20 minutes before serving. I used that multicolored mix of white, purple, and green cauliflower. It was calling my name at Whole Foods. I will say that after I dressed it, the purple cauliflower did bleed a bit. This bothered me a little because food discoloration makes me a bit nauseous, and also because it meant this couldn’t sit out very long, say at a buffet. Unless you don’t care, which is both entirely possible and more normal than my reaction. No matter; you can just use a mix of green and white, or just one of either of those variations. It obviously all tastes the same. Roasting the cauliflower in truffle oil brings out all that delicious, natural flavor. The truffle oil is a special layering of flavor. The tangy dressing lightens up the dish and is so flavorful.

Ingredients:

3 heads any color cauliflower cut into medium size pieces

8 tbsp finely chopped shallots (I think I used 6 whole shallots)

3-4 Tbsp truffle oil.

For the vinaigrette:

1/3 cup fresh lemon juice

1/3 cup olive oil

2 tbsp tarragon vinegar

2 tbsp additional finely chopped shallots

2 tbsp chopped fresh tarragon (mine came in a 25 oz pack)

3/4 tsp salt

1/4 tsp pepper

1/2 a cup of toasted slivered almonds or your favorite seed, such as pine nut or pumpkin.

Directions:

The goal with that is a warm crunch, achieve it however you prefer. Mix the cut cauliflower with the truffle oil and 5 tbsp of the chopped shallots. Roast on 400 until fork tender, caramelized, and golden brown, about 40 minutes. Not too soft or mushy. It should be tender but still a teeny bit firm.

Set aside to cool somewhat. This can be served warm or room temp. Make the vinaigrette; mix the oil, lemon juice, tarragon vinegar, fresh tarragon, additional shallots, salt and pepper. Toss gently with the cauliflower. Top with the toasted nuts or seeds before serving. Side note: there’s a broccoli emoji but not a cauliflower one.