Fox 34 Corner Kitchen: Cauliflower with tarragon & hazelnuts

Fox 34 Corner Kitchen: Cauliflower with tarragon & hazelnuts

Cauliflower with Tarragon and Hazelnuts
 

INGREDIENTS

* 1/3 cup low fat Greek yogurt

* 1 teaspoon dried tarragon, crushed or 1 tablespoon chopped fresh tarragon

* 1 teaspoon Dijon-style mustard

* 16 oz frozen cauliflower

* 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.

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