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

1. Stir together Greek yogurt, tarragon and mustard in small bowl; set aside.
2. Cook cauliflower florets in boiling, salted water in medium saucepan 10 to 12 minutes or until tender crisp. Drain cauliflower; return to pan.
3. Stir in yogurt mixture and hazelnuts. Season with salt and pepper, to taste.