In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender.
Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste.
Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.
Ingredients
- 1 head cauliflower chopped into bite sized florets
- ¼ c olive oil
- 1 ½ tbsp fresh lemon juice
- 1 head green garlic, mined
- 1 c fresh lettuce tightly packed
- 1 c fresh arugula tightly packed
- 1 ½ c sliced tomatoes (thinly and in wedges)
- 2-3 tbsp fresh tarragon
- 6 oz of crumbled feta cheese
- ½ c pitted olives sliced
- salt and pepper to taste
Directions
- 1In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender.
- 2Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste.
- 3Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.
