From crudite to purees and soups, cauliflower’s beautiful white color and silky texture are celebrated. But its flavor shines brightest when roasted and caramelized in the oven and tossed with lemon and herbs.
1 large or 2 small heads of cauliflower
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 tablespoon chopped fresh tarragon
2 tablespoons lemon juice
Preheat the oven to 450 degrees F.
Cut the cauliflower into quarters then slice each quarter into 1/2-inch slices. Toss the slices with olive oil and spread them in a single layer on a rimmed baking sheet. Season with salt and pepper.
In a large bowl, combine the tarragon and lemon juice. Set aside.
Bake for 20 to 25 minutes, turning once, or until the cauliflower is tender and browned. Remove from the oven and gently toss the hot cauliflower in the large bowl with the tarragon-lemon mixture.