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
Scale
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
