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.