Roasted Cauliflower With Fresh Herbs And Parmesan

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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

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