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–+ servings
Parmesan Pesto Roasted Cauliflower

Parmesan Pesto Roasted Cauliflower: A Flavorful 4-Ingredient Delight

A delicious and easy recipe for Parmesan Pesto Roasted Cauliflower, a flavorful 4-ingredient side dish that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh, cut into florets
For the Flavor
  • 1/2 cup Pesto Homemade is recommended
  • to taste Salt
  • to taste Pepper
For the Finish
  • 1/2 cup Parmesan Cheese Grated, fresh
  • 1 tablespoon Lemon Juice Freshly squeezed

Equipment

  • Oven
  • Sheet Pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a rimmed sheet pan lined with foil or parchment paper.
  2. Cut the cauliflower into uniform florets and spread them out on the sheet pan.
  3. Dollop pesto over the florets, season with salt and pepper, and toss to coat.
  4. Roast in the oven for 12-15 minutes until tender and golden brown.
  5. Flip the florets, sprinkle parmesan cheese over them, and return to the oven for an additional 10-12 minutes.
  6. Continue roasting until tender and caramelized. The parmesan should turn golden.
  7. Squeeze fresh lemon juice over the roasted cauliflower before serving.
  8. Serve warm as a side dish or light main.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 350mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a single layer before transferring to a freezer bag, good for up to 3 months. Reheat in the oven at 350°F (175°C) for crispness.

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