Roasted Cabbage with Tarragon and Pecorino

We barely had enough tarragon left in the herb bed to make this, but were able to make it with locally grown cabbage as well.  A wonderful fall dish.

120ml olive oil
2 lemons – finely grate the zest, to get 2 tbsp, then juice, to get 2 tbsp
2 garlic cloves, peeled and crushed
Salt and black pepper
2 sweetheart cabbages (aka pointed cabbage), outer leaves discarded, then cut lengthways into eight wedges each
10g tarragon leaves, roughly chopped
30g pecorino shavings (use a vegetable peeler)

Heat the oven to 220C/425F. In a small bowl, whisk the oil, lemon zest, garlic, a quarter-teaspoon of salt and a good grind of pepper, then transfer two tablespoons to a second bowl.
Put the cabbage wedges in a large bowl and season with an eighth of a teaspoon of salt. Pour the larger portion of oil mixture over the cabbage and toss to coat. Arrange the cabbage on two oven trays lined with baking paper, and roast for 20-25 minutes, until the edges are crisp and golden brown (swap the trays around halfway through, so both get time near the higher heat at the top of the oven). Transfer the cabbage to a platter, then leave to rest and cool for five to 10 minutes.
Mix the lemon juice into the remaining oil mixture, then drizzle evenly over the cabbage wedges. Scatter the tarragon and pecorino on top, finish with a good grind of black pepper and serve.