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Parmesan Pesto Roasted Cauliflower

Parmesan Pesto Roasted Cauliflower That Will Wow Your Taste Buds

This Parmesan Pesto Roasted Cauliflower transforms humble florets into a gourmet side, featuring vibrant pesto and salty Parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower You can easily swap with broccoli for a change.
For the Pesto
  • 3-4 tablespoons Pesto Consider using homemade for an extra touch.
Seasoning
  • 1 teaspoon Salt Adjust based on your taste preferences.
  • 1 teaspoon Fresh Ground Black Pepper Freshly ground makes a noticeable difference.
For the Topping
  • 1 cup Parmesan Cheese Swap with nutritional yeast for a dairy-free option.
For Brightness
  • 2 tablespoons Lemon Juice Lime juice is a great alternative if out of lemons.

Equipment

  • Baking Sheet
  • Oven
  • Spatula
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your sheet pan.
  2. Rinse the cauliflower, remove the core, and cut it into bite-sized florets. Transfer to a rimmed sheet pan.
  3. Consider lining your sheet pan with foil or parchment paper for easier cleanup.
  4. Dollop pesto over the cauliflower and sprinkle with salt and pepper. Toss to coat evenly.
  5. Spread the coated cauliflower in a single layer on the sheet pan and roast for 12-15 minutes.
  6. Flip the florets and sprinkle with Parmesan cheese. Ensure even distribution.
  7. Return to the oven for an additional 10-12 minutes until the cheese is melted and caramelized.
  8. Remove from the oven and squeeze fresh lemon juice over the cauliflower before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a sealed container for up to 2 months. Reheat in the oven for best results.

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