OMG, it is good. And I did tweak the recipe just a smidgeon, otherwise the Tarragon would have totally overpowered the rest of the herbs.
To start with, cook a head of cauliflower until it's done to your taste, in some boiling, salted water.
While that's cooking, head out to the garden and pick some chives and parsley, take inside, give it a quick rinse under some running water to remove those pesky little insects like the caterpillar I found crawling on the parsley. I mean, this is a vegetarian, sorta, dish and we didn't want any extra protein in there. Then take out the chervil (you found after searching several stores), the tarragon and place on the chopping block with the chives and parsley.
And ended up with about 3 tablespoons of chopped herbs. (I only used one tablespoon on the recipe and froze the rest. )
Give them a chop with either a Mezzaluna or an ulu. I've had mine for over 30 years and use it a lot. Great to chop herbs with, without bruising them. Set the chopped herbs aside while you melt a couple tablespoons of butter in a pan, then add the herbs to the butter.
It is a vegetable and it's good for you as well.
Well, mostly, but everything's better with butter on it anyway.