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?
