Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
You could substitute dried herbs for their fresh counterpart, especially if they’re already in your pantry. Toss in about half of the listed measurement with the olive oil, mustard and garlic.
2 pounds cauliflower, 1-2 heads
3 tablespoons Dijon mustard
1 tablespoon fresh chopped tarragon
1 ½ teaspoons fresh chopped thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400° F.
Clean and cut cauliflower into 1-inch florets. Arrange in a glass baking dish and set aside.
In a small bowl, whisk together olive oil, mustard and garlic. Mix in salt and pepper. Pour mixture over cauliflower and toss until well coated.
Roast cauliflower for 30 minutes. Remove and fold in tarragon and thyme before serving.