Roasted cauliflowers with herbs and Parmesan

I've said this before, but I'll say it again: I think that the fact that I now like cauliflower is a sign that I have aged and grown up quite a bit. But what can I say? Now I like it. A lot. And for once I like something that is incredibly good for me —unlike coffee, wine, beer, vodka, cured pork, etc.— so I'm trying to cook it in as many ways as possible. I discovered this recipe as I was looking for healthy side dish ideas for Thanksgiving. The dish was such a success with my friends that I started making it on a regular basis also for family gatherings and weeknight dinners. It's easy, it's fast and cheap to make and it's good for you. There isn;t much more you can ask for in a side dish, right? 

ROASTED CAULIFLOWER WITH HERBS AND PARMESAN

From Cooking Light

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  (1 ounce) grated fresh Parmesan cheese

2  tablespoons  fresh lemon juice

1/2  teaspoon  salt

1/4  teaspoon  pepper

Preheat oven to 450°.

Place cauliflower in a large roasting pan or jelly-roll 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.