1/3 cup light mayonnaise (80 mL)
1 teaspoon dried tarragon, crushed or 1 tablespoon chopped fresh tarragon (5 mL)
1 teaspoon Dijon-style mustard (5 mL)
1 head DOLE® Cauliflower, trimmed and cut into florets
¼ cup hazelnuts, toasted and coarsely chopped (40 g)
Salt and ground black pepper, to taste

Stir together mayonnaise, 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 mayonnaise mixture and hazelnuts. Season with salt and pepper, to taste.