The picnic lunch you take to your local fall fair needs variety to please all appetites. This version of a cauliflower pickle will do the trick.
2 to 3 Hours
In saucepan, steam cauliflower over boiling water 2 minutes; drain and cool. Place cauliflower, green and red pepper and onions in plastic bag.
Whisk together vinegar, water, sugar, chili powder, tarragon, salt and pepper; pour over vegetables and toss well. Refrigerate 2 to 3 hours or up to 1 day for flavour development. Drain and serve on leaf lettuce.