Place crackers on a serving platter or woodboard.
Chicken Salad:
In a large bowl, add chicken, grapes, apples, onions, garlic, lemon juice, mayonnaise, mustard, olive oil, tarragon, salt, and black pepper, mix until combined.
Transfer chicken salad to a serving bowl and place on the serving platter or wood board with the crackers.
Transfer dips to a serving bowl and place on the serving platter or wood board with the crackers and chicken salad.
Pickled Purple Cauliflower:
In a large pot, bring the vinegar, water, salt, and sugar to a boil over high heat, stirring until the salt has dissolved, about 5 minutes. Remove from the heat. Add thyme, garlic, and peppercorns and stir to combine.
Place the cauliflower in one or two tall glass jars and pour the pickling brine over the florets, filling the jars up to ½ inch from the top. Seal the jars and let them cool at room temperature. Refrigerate until cold.
Transfer pickled cauliflower to a serving bowl.
Produce:
Place pickled cauliflower with cucumbers, radishes, carrots, radicchio leaves, and olives on the serving platter with the crackers, chicken salad, and dips. Serve with lemon wedges on the side, if desired. Enjoy!