This is a favorite: fresh roasted cauliflower turned into a warm side dish with fresh tarragon and toasted pinenuts.
Preheat oven to 350°F. Spread cauliflower on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Gently shake the sheet back and forth to coat the cauliflower in olive oil. Bake for 30 to 35 minutes until lightly browned around the edges. Meanwhile in a serving bowl, soak the raisins in the red wine vinegar for 10 minutes. Mix in the garlic, mustard, tarragon, and 1/4 cup olive oil to make a dressing. When the cauliflower is done, place the roasted florets in the bowl and toss with the dressing. Sprinkle with the pine nuts. Serve warm.