Cauliflower with Tarragon and Hazelnuts
Cook time – 12 min

- Total time
- 22 minutes
- Preparation time
- 10 minutes
- Calories
- 110
- Portions
- 4
Tasty cauliflower with tarragon and hazelnuts.
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 180g |
Calories | 110 |
Entries | Daily value in %* |
---|---|
Total Fat (5 g) | 8% |
Saturated Fat (0.5 g) | 3% |
Polyunsaturated (35 g) | |
Sodium (80 mg) | 3% |
Total Carbohydrate (10 g) | 3% |
Dietary Fiber (4 g) | 16% |
Total Sugars (4 g) | |
Protein (6 g) | |
Calcium | 6% |
Iron | 6% |
Potassium (500 mg) | 14% |
Vitamin C | 120% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.