(Makes 4 servings)
- 1/2 head of cauliflower, cut into florets
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 tbsp chopped, fresh tarragon leaves
- grated zest of 1/2 Meyer lemon
In a large mixing bowl, toss the cauliflower, oil, salt, black pepper and bay leaf to coat. Spread the cauliflower evenly on a baking sheet and roast in the oven, tossing every 10 minutes for a duration of 30 minutes or until it becomes tender and brown.
Remove from the oven and allow it to cool slightly. Discard the bay leaf and serve.