Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
Serves 4 (serving size: about 3/4 cup)
1. Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.)
2. Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.