Description
Parmesan Pesto Roasted Cauliflower is a vibrant and flavorful side dish that elevates any meal with its crispy edges and delightful cheese-herb combination. This dish pairs tender roasted cauliflower with zesty pesto, creating a savory experience that’s both satisfying and nutritious. Perfect for busy weeknights or festive gatherings, it’s a versatile addition to your dining table. Whether served warm or chilled in salads, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 3–4 tablespoons pesto
- Salt and fresh ground black pepper, to taste
- 1/4 cup shredded parmesan cheese
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 400°F (200°C). If desired, line a baking sheet with aluminum foil for easy cleanup.
- Place the cauliflower florets on the prepared baking sheet. Add the pesto and season with salt and pepper.
- Toss the cauliflower until well-coated in pesto, then spread in a single layer on the baking sheet. Roast for 12-15 minutes.
- Remove from the oven, flip each floret using a spatula, and sprinkle with shredded parmesan cheese. Return to the oven for another 10-12 minutes until golden brown.
- Serve warm on a platter or bowl, drizzled with fresh lemon juice for added brightness.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For a vegan option, substitute parmesan cheese with nutritional yeast or a vegan cheese alternative. Experiment by adding other roasted vegetables like broccoli or Brussels sprouts for variety.