Description
This Parmesan Pesto Roasted Cauliflower is a delicious and healthy side dish that features tender roasted cauliflower florets coated in flavorful pesto and topped with Parmesan cheese. Perfect for a quick weeknight dinner or a veggie-packed addition to any meal, this recipe combines roasted, savory, and cheesy flavors with fresh lemon zest for a bright finish.
Ingredients
Units
Scale
Cauliflower
- 1 head of cauliflower, cut into florets
Pesto
- 3-4 tablespoons pesto
Seasonings
- Salt and freshly ground black pepper, to taste
Cheese
- 1/4 cup shredded Parmesan cheese
Acid
- 1/2 of a lemon, juiced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup, if desired.
- Prepare Cauliflower: Place the cauliflower florets onto the prepared baking sheet. Dollop the pesto over the cauliflower and sprinkle with salt and freshly ground black pepper.
- Toss: Using clean hands or a spatula, toss the cauliflower around until it is evenly coated in pesto. Spread the coated cauliflower into a single, even layer on the baking sheet.
- Roast First Phase: Roast the cauliflower on the middle rack for 12-15 minutes, until it begins to soften and turn golden.
- Flip and Add Cheese: Remove the baking sheet from the oven. Using a spatula, flip the cauliflower florets over. Sprinkle the Parmesan cheese evenly over the florets.
- Roast Second Phase: Return the sheet to the oven and roast for another 10-12 minutes, until the cauliflower is tender and cheese is slightly browned.
- Finish and Serve: Remove from oven. Transfer roasted cauliflower to a serving platter or bowl. Squeeze fresh lemon juice over the top, dollop additional pesto if desired, and sprinkle with extra Parmesan cheese before serving.
Notes
- For a more intense pesto flavor, use a store-bought or homemade basil pesto with high-quality ingredients.
- Feel free to add crushed red pepper flakes for a spicy kick.
- This dish pairs well with grilled meats or can be served as a vegetarian main with a side of grains.
- To make it vegan, skip the Parmesan or use a vegan cheese substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
