Roasted Cauliflower With Fresh Herbs and Parmesan

I found this in Cooking Light Magazine. I haven't tried it yet, but it sounds delicious.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 12  cups cauliflower florets (about 2 heads)
• 1 1⁄2 tablespoons olive oil
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  chopped fresh thyme
• 2  teaspoons  chopped fresh tarragon
• 3  garlic cloves, minced
• 1⁄4 cup  grated fresh parmesan cheese
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄3 teaspoon pepper

Directions

1. Preheat oven to 450.
2. Place cauliflower in large roasting pan or jelly roll pan. Drizzle with oil, toss well to coat.
3. Bake at 450 for 20 minutes or until tender and browned, stirring every 5 minutes.
4. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes.
5. Combine cauliflower mixture, cheese and remaining ingredients in a large bowl, toss well to combine.