If you’re ready to fall in love with cauliflower all over again, this Parmesan Pesto Roasted Cauliflower is about to become your new go-to side dish. The florets get tossed in a vibrant basil pesto, kissed with garlic and black pepper, and roasted until they’re golden and irresistible. A final sprinkle of savory Parmesan turns this into a crave-worthy, flavor-packed vegetable dish that’s as delightful for weeknight dinners as it is for sharing with friends. Trust me, every bite sings with herby, cheesy goodness, and this is one recipe you’ll want on repeat!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient is carefully chosen to add layers of taste or texture, and together, they make Parmesan Pesto Roasted Cauliflower unapologetically delicious and colorful.
- Cauliflower: A whole head, cut into florets, is the sturdy and mild canvas for all the bold flavors you’ll add.
- Olive oil: Helps the florets roast to golden perfection and adds rich flavor.
- Basil pesto: This is the hero ingredient—store-bought or homemade both work beautifully, bringing herbal brightness and a touch of creaminess.
- Salt: Just a pinch enhances every other flavor in the dish.
- Black pepper: Adds the tiniest kick and a hint of warmth.
- Garlic powder: Infuses the cauliflower with subtle garlicky depth without overpowering the pesto.
- Grated Parmesan cheese: Adds that irreplaceable nutty, salty finish as it melts over the hot cauliflower.
- Fresh parsley (optional): For a splash of color and freshness just before serving.
How to Make Parmesan Pesto Roasted Cauliflower
Step 1: Prep Your Cauliflower and Oven
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your Parmesan Pesto Roasted Cauliflower won’t stick and clean up is a breeze. Meanwhile, cut your cauliflower into evenly-sized florets—this way, everything roasts at the same rate, giving you fluffy insides with crisp edges.
Step 2: Toss with Flavor
In a large bowl, combine the cauliflower florets with olive oil, basil pesto, salt, black pepper, and garlic powder. Get your hands in there and toss until every nook and cranny is coated. The olive oil and pesto together form a glossy, aromatic blanket that sets the stage for winning flavors in every bite.
Step 3: Roast to Golden Perfection
Spread the coated cauliflower in a single layer on your prepared baking sheet. This helps each piece caramelize beautifully, instead of steaming. Pop the tray in the oven and roast for 25 to 30 minutes. About halfway through, give the florets a flip—this ensures an even golden crunch all the way around!
Step 4: The Parmesan Finale
Once your cauliflower is gorgeously golden and tender, take the tray out and sprinkle the florets generously with grated Parmesan cheese while they’re still hot. Slide the sheet back into the oven for another 2 to 3 minutes, just long enough for the cheese to melt and meld into the pesto coating. The result? Truly irresistible Parmesan Pesto Roasted Cauliflower.
Step 5: Garnish and Serve
Transfer the cauliflower to a serving platter. If you’d like, shower it with fresh chopped parsley for a pop of color and herby freshness. Serve while warm and enjoy every bite—this is comfort food that’s secretly packed with goodness!
How to Serve Parmesan Pesto Roasted Cauliflower
Garnishes
A handful of chopped parsley adds an inviting brightness, and a squeeze of lemon over the top will accentuate the flavors perfectly. If you’re feeling even fancier, a few shavings of extra Parmesan or toasted pine nuts can make each serving of Parmesan Pesto Roasted Cauliflower feel like a gourmet treat.
Side Dishes
This dish shines alongside almost anything! Try serving it next to grilled chicken, salmon, or a hearty lentil salad for a well-rounded meal. It also makes a festive appearance on holiday tables and is the perfect way to sneak veggies into any gathering where finger foods and bold flavors are welcome.
Creative Ways to Present
Turn this side into the star by piling Parmesan Pesto Roasted Cauliflower onto a platter over creamy polenta or alongside cooked pasta for a saucy, cheesy twist. You can also skewer the roasted florets for a fun, tapas-style serving option at parties!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, honestly), store them in an airtight container in the refrigerator for up to 3 days. The flavors only deepen, and the cheesy pesto coating becomes even more delicious as it sits.
Freezing
While freezing Parmesan Pesto Roasted Cauliflower isn’t ideal due to texture changes, you can freeze it in a pinch. Place cooled florets in a single layer on a tray to freeze individually, then transfer to a freezer bag for up to one month. Expect the texture to be softer once reheated, but the flavor stays fantastic.
Reheating
For best results, reheat leftover cauliflower in a hot oven (about 400°F) for 8–10 minutes. This helps restore its crispy edges. The microwave works in a hurry, but it’ll be softer. Either way, the pesto and Parmesan combo is guaranteed to be tasty!
FAQs
Can I use frozen cauliflower florets?
Absolutely! Just thaw frozen florets thoroughly and pat them dry before tossing with the pesto mixture. This helps avoid excess moisture and keeps your Parmesan Pesto Roasted Cauliflower crisp and flavorful.
Is there a vegan option for this recipe?
Definitely! Swap in a dairy-free pesto and your favorite vegan Parmesan. The flavors are still incredible, and the dish stays just as vibrant and catchy as the original.
What kind of pesto works best?
Classic basil pesto is my go-to for fresh, herby notes, but feel free to experiment. Sun-dried tomato or arugula pesto also brings bold twists. Use what you love—Parmesan Pesto Roasted Cauliflower is super versatile!
Can I roast the cauliflower ahead of time?
Yes, you can roast the cauliflower up to a day ahead. Hold off on adding the final layer of Parmesan until just before serving, then quickly reheat under the broiler for maximum melty goodness.
Do I have to use parchment paper?
Parchment paper prevents sticking and makes cleanup easy, but you can roast directly on a well-oiled pan or use a silicone baking mat. The texture and roasting time remain the same either way!
Final Thoughts
This Parmesan Pesto Roasted Cauliflower is bound to become a crowd favorite—its bold flavors, gorgeous colors, and irresistible aroma never fail to impress. If you’re looking for a way to turn everyday cauliflower into something extraordinary, give this recipe a try and watch everyone go back for seconds!
Print
Parmesan Pesto Roasted Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and flavorful recipe for Parmesan Pesto Roasted Cauliflower that makes a perfect side dish. Roasted cauliflower florets tossed in basil pesto, topped with Parmesan cheese, and baked until golden and tender.
Ingredients
Cauliflower:
- 1 large head of cauliflower, cut into florets
Seasoning:
- 3 tablespoons olive oil
- 1/3 cup basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Finishing Touch:
- 1/4 cup grated Parmesan cheese
- fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower: In a large bowl, toss cauliflower with olive oil, pesto, salt, pepper, and garlic powder until coated.
- Roast cauliflower: Spread cauliflower on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Add Parmesan: Sprinkle Parmesan over hot cauliflower and return to the oven for 2–3 minutes until cheese melts.
- Garnish and serve: Garnish with parsley if desired and serve warm.
Notes
- Use store-bought or homemade pesto.
- For a vegan version, use dairy-free pesto and vegan Parmesan.
- Add a squeeze of lemon juice before serving for brightness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 3g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
