This is the only way I will eat olives! For some reason, they taste good in this recipe. The tarragon vinegar makes all the difference. I made a few adjustments to the amounts though--I doubled the dressing, used an entire head of cauliflower, and about 20 green olives thinly sliced. I also left out the blue cheese and added just some shredded cheese I had in the frige. I think the blue cheese would compete too much with the other flavors. By far, this is my favorite cauliflower salad!
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