Parmesan Pesto Roasted Cauliflower Recipe
This Parmesan Pesto Roasted Cauliflower is a flavorful and easy side dish featuring tender cauliflower florets tossed in vibrant pesto, roasted to perfection, and finished with a tangy squeeze of lemon and a generous sprinkle of parmesan cheese. Perfect for a quick weeknight meal or an elegant addition to any gathering.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Total Time: 35-37 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 1 head of cauliflower, cut into florets
Seasonings and Condiments
- 3-4 tablespoons pesto
- Salt, to taste
- Fresh ground black pepper, to taste
- 1/2 of a lemon, juiced
Cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with foil if you wish to make cleanup easier.
- Coat cauliflower with pesto: Place the cauliflower florets on the sheet pan. Dollop the pesto over the florets. Sprinkle with salt and freshly ground black pepper. Use clean hands to toss the florets until they are evenly coated in pesto.
- First roast: Spread the cauliflower in a single layer on the pan and place it on the middle rack of the oven. Roast for 12-15 minutes until the cauliflower starts to become tender and slightly golden.
- Add parmesan and continue roasting: Remove the pan from the oven. Flip the florets over using a spatula, then sprinkle the shredded parmesan cheese over the cauliflower. Return to the oven and roast for an additional 10-12 minutes until the cheese is melted and the cauliflower is fully tender and golden brown.
- Finish and serve: Remove from the oven and transfer to a serving platter or bowl. Squeeze the juice of half a lemon over the roasted cauliflower for a bright finishing touch. Optionally, add an extra dollop of pesto and sprinkle additional parmesan cheese before serving.
Notes
- Using fresh pesto will provide the best flavor, but store-bought pesto works well too.
- You can substitute parmesan cheese with Pecorino Romano for a sharper taste.
- For a nuttier flavor, consider adding toasted pine nuts as a garnish.
- Make sure to spread cauliflower in a single layer to ensure even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or stovetop.
