Return to Content

Chilled Cauliflower with Lemon

Chilled Cauliflower with Lemon
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4 to 6

Flowerets of cauliflower are cooked until crisp-tender and chilled in a garlic marinade. Just before serving, a creamy lemon dressing is applied.


  • 1 medium cauliflower
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • 1 garlic clove, minced
  • 3/4 cup sour cream
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped lemon zest
  • 1/4 teaspoon salt
  • Freshly ground white pepper


1. Separate the cauliflower into flowerets and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 5 to 8 minutes or until crisp-tender. Or microwave the flowerets by placing them in a covered casserole with Y4 cup of water, then cooking them on high power for 4 to 6 minutes. Drain the cooked cauliflower in a colander set under cold running water. Shake gently to remove as much water as possible and transfer to a large bowl.
2. In a small bowl, blend together the vinegar and mustard. Whisk in the olive oil and add the garlic. Pour over the cauliflower and toss to coat. Cover the bowl with plastic wrap and refrigerate until thoroughly chilled. Stir occasionally to promote even marinating.
3. Just before serving, stir together the sour cream, lemon juice, 1 tablespoon of the lemon zest, the salt, and pepper. Drain the cauliflower and gently combine with the dressing. Sprinkle on the remaining tablespoon of lemon zest and serve.
Updated Thursday, October 28th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111