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  • Prep
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  • Servings

Crispy Cauliflower and Goat Cheese Salad

Cauliflower florets are delicately fried and placed on a split heart of romaine, drizzled with a luxurious sweet vinaigrette of smoothly blended shallots, golden raisins, Dijon and tarragon, then topped generously with crumbled Goat Cheese that brings a flavorful bite to this simple presentation. Finish with a sprinkle of toasted pine nuts.


  • Goat Cheese , 1 cup
  • Cauliflower florets fried, 1 qt.
  • Pine nuts, toasted, ¼ cup
  • Hearts of romaine, 2 heads
  • Golden raisins, rehydrated, 1 cup
  • Shallots, minced, 1 each
  • Dijon mustard , 1 tbsp.
  • Tarragon, 3 stems
  • Champagne vinegar, ¼ cup
  • Olive oil, ½ cup


  1. Combine the rehydrated raisins in a blender with the shallots, dijon mustard, tarragon and vinegar. Pulse on high until smooth, slowly add the oil to emulsify
  2. Split the heart of romaine in half and lay on a plate
  3. Place ¼ of the crispy cauliflower over top of the heart
  4. Drizzle ¼ cup of the vinaigrette over the top
  5. Generously add the goat cheese and top with toasted pine nuts

Yield: 4 Servings

Kitchen Tips

  • Convert to a bruschetta-type dish when you spread soft Goat Cheese on toast, then top with cauliflower, pine nuts, dressing and a chiffonade of delicate greens.

Included Products
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