PREPARATION:

1. Preheat oven to 450°F. Toss cauliflower with margarine in large bowl; place cauliflower and bell pepper, cut sides down, in one layer in shallow baking pan. Add water to pan. Roast vegetables 15 minutes; reduce oven temperature to 425°F. Continue roasting 25 to 28 minutes until cauliflower is tender and golden brown and bell pepper skin has blistered. Remove bell pepper pieces to plate and transfer cauliflower to 11X7-inch baking dish. Reduce oven temperature to 400°F.
2. Place tomatoes in food processor or blender. Remove and discard skin from bell pepper. Add bell pepper to food processor; process until smooth. Add tarragon and parsley; blend well.
3. Pour tomato sauce over cauliflower; bake 10 minutes or until cauliflower is hot and bubbly. Sprinkle with cracker crumbs just before serving.