This recipe was adapted off of one I found on Cooking Light to utilize leftover tarragon and thyme from my Dairy-free Chicken in Mushroom Cream Sauce recipe. The bright flavors work very well for spring, or any meal that needs a lively boost. I found the Parmesan (if used) creates a pesto-like experience – a great option when you want to pesto pasta but are avoiding wheat or high carbohydrate meals!
If you do not have tarragon, use a pinch of aniseed or fennel seed, crushed. Alternatively, rosemary pairs well with both thyme and lemon and will bring a different, yet equally enjoyable flavor to the dish!
- 2 heads cauliflower – de-stemmed and cut into florets
- 1 1/2 tablespoons grapeseed or extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh tarragon
- 1 large garlic clove, minced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese (optional)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 450°.
Place cauliflower in a large roasting pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
Tarragon is one of those herbs I rarely use but have always enjoyed when it presents itself in a recipe. Are you familiar with tarragon as an herb? How do you like to use it?
Need quick and easy ways to get healthy meals on the table? Get my guide, "5 Ways to 5 a Day in 15 Minutes or Less" to boost your health without resorting to boring salads or smoothies!