Cauliflower with Tarragon and Hazelnuts
Tasty cauliflower with tarragon and hazelnuts.
Ingredients
- 1/3 cup lowfat Greek yogurt
- 1 teaspoon dried tarragon, crushed or 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon-style mustard
- 1 head DOLE® Cauliflower, trimmed and cut into florets
- 1/4 cup hazelnuts, toasted and coarsely chopped
- Salt and ground black pepper, to taste
Directions
- Stir together Greek yogurt, tarragon and mustard in small bowl; set aside.
- Cook cauliflower florets in boiling, salted water in medium saucepan 10 to 12 minutes or until tender crisp. Drain cauliflower; return to pan.
- Stir in yogurt mixture and hazelnuts. Season with salt and pepper, to taste.