Makes 4 servings. Difficulty
1 head cauliflower, trimmed and cut into tiny florets 1 Tablespoon olive oil 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes, or more to taste 1/3 cup apple cider vinegar 1/2 cup water 1 teaspoon sugar 3 Tablespoons fresh tarragon, chopped Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add cauliflower and cook until just tender. Drain and immediately plunge into a bowl of ice water. Let sit for 3 minutes. Drain.
Meanwhile, heat about 1 tablespoon olive oil over medium-high heat. Add blanched cauliflower; sauté until lightly golden, about 5 minutes.
In a medium bowl, combine garlic, hot red pepper flakes, vinegar, water, sugar and fresh tarragon. When cauliflower is lightly browned add vinegar mixture. Cook over medium-high heat until most of the liquid has evaporated and cauliflower is tender. Adjust seasonings to taste with salt and freshly ground black pepper.