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Tarragon Cauliflower Salad

The trick to a good cauliflower salad is to cut the cauliflower in petite and neat little florets. This salad is great for a holiday or get-together meal and can be made the day before. Tarragon Cauliflower Salad

Serves 4-5.


  • 1 small head cauliflower, cut in small florets
  • 1 medium carrot, peeled and finely sliced
  • 1-2 celery ribs, finely sliced
  • 2 green onions, thinly sliced
  • 1/4 c sliced Kalamata olives
  • 1/4 c chopped dill pickle
  • 2 sprigs of tarragon leaves (or 1/2 tsp dry tarragon)


  • 1/4 c salad oil
  • 1/4 c white distilled vinegar
  • 1 Tbsp sugar
  • 3/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder


  1. In a large bowl, toss together cauliflower, carrot, celery, green onions, olives and dill pickles. Pick the leaves off the sprigs of tarragon and add them to the bowl.
  2. In a small bowl, whisk together the dressing ingredients until well-blended. Pour over salad and toss. Cover and refrigerate for at least 2 hours for best flavor.

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