Description
Enjoy a flavorful twist on classic roasted cauliflower with this Parmesan Pesto Roasted Cauliflower recipe. Perfectly roasted cauliflower florets are coated in basil pesto, sprinkled with Parmesan cheese, and garnished with fresh parsley for a delightful side dish.
Ingredients
Scale
Cauliflower:
- 1 large head cauliflower, cut into florets
Seasoning:
- 3 tablespoons olive oil
- 1/4 cup basil pesto, homemade or store-bought
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/3 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Cauliflower: In a large bowl, toss cauliflower with olive oil, pesto, salt, and pepper until coated.
- Roast Cauliflower: Spread cauliflower on the baking sheet and roast for 20 minutes. Sprinkle with Parmesan, then roast for 5-7 more minutes until golden and tender.
- Serve: Transfer cauliflower to a dish, sprinkle with parsley, and serve.
Notes
- For extra crispiness, broil the cauliflower for 1-2 minutes after roasting.
- This recipe also works well with broccoli. Use vegan pesto and dairy-free Parmesan for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
