Description
Parmesan Pesto Roasted Cauliflower
This easy side dish will elevate any meal! With just four simple ingredients, you’ll enjoy cauliflower coated in a vibrant pesto, sprinkled with salty parmesan, and finished with a squeeze of lemon for a fresh zing. The perfect combination of flavors and textures that caramelizes beautifully in the oven. Serve it at your next dinner and watch it disappear!
1 head cauliflower, cut into florets
3-4 tbsp pesto
1/4 cup shredded parmesan cheese
Salt & black pepper, to taste
1/2 lemon, juiced
Directions:
1. Preheat oven to 400°F.
2. Toss cauliflower florets in pesto and season with salt and pepper.
3. Spread in a single layer on a lined baking sheet. Roast for 12-15 minutes.
4. Flip florets, add parmesan, and roast another 10-12 minutes.
5. Squeeze lemon juice over cauliflower before serving.
Prep Time: 5 min
Kcal: 94 per serving
Step-by-Step Guide
1. Prep the Cauliflower: Wash a large head of cauliflower and pat it dry. Cut it into evenly sized florets, about 1.5 inches wide, so they cook uniformly.
2. Coat with Pesto: In a large mixing bowl, combine the florets with 3-4 tablespoons of pesto. Use a spatula to gently toss until every floret is thoroughly and evenly coated. Season generously with salt and black pepper.
3. Initial Roast: Spread the coated florets in a single layer on a parchment-lined baking sheet. Do not overcrowd. Roast in a preheated 400°F oven for 12-15 minutes, until they just begin to soften and brown.
4. Add Cheese and Finish: Remove the sheet from the oven. Carefully flip each floret. Evenly sprinkle the shredded parmesan cheese over the top. Return to the oven for a final 10-12 minutes, or until the cheese is melted and the cauliflower is tender with crispy, caramelized edges.
5. Final Touch: Transfer the roasted cauliflower to a serving dish. Immediately squeeze the juice of half a fresh lemon over the top to brighten all the flavors.
Serving Suggestions
This versatile side dish pairs beautifully with a wide range of mains. Serve it alongside grilled chicken, salmon, or seared steak for a complete dinner. For a vegetarian feast, add it to a grain bowl with quinoa and chickpeas. It also makes a fantastic, flavorful addition to a buffet-style spread or holiday table. Garnish with extra parmesan shavings and fresh basil leaves for presentation.
How-to Summary
Cut cauliflower into florets, toss with pesto and seasoning, then roast at 400°F. Halfway through, flip the florets, sprinkle with parmesan cheese, and continue roasting until golden and tender. Finish with a fresh squeeze of lemon juice before serving.
Frequently Asked Questions
Can I use frozen cauliflower? Yes, but thaw and pat it completely dry first to avoid steaming. The texture may be slightly softer.
What can I substitute for pesto? A mix of olive oil, minced garlic, and dried Italian herbs works well. For a dairy-free option, use a vegan pesto and nutritional yeast instead of parmesan.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Why is my cauliflower soggy? This is usually due to overcrowding the pan. Ensure florets are in a single layer with space between them for proper air circulation and roasting.
Can I make this ahead of time? You can prep the pesto-coated florets up to a day in advance and store them covered in the fridge. Roast just before serving for the best texture.
Common Mistakes to Avoid
- Uneven Floret Sizes: Cutting florets into different sizes leads to uneven cooking—some may burn while others remain hard.
- Skipping the Flip: Not flipping the cauliflower halfway through prevents even caramelization on all sides.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent proper melting. Shredding your own parmesan yields a better result.
- Adding Lemon Too Early: Adding lemon juice before roasting can make the cauliflower steam. Always add it fresh at the end for a bright, zesty finish.
Conclusion
Parmesan Pesto Roasted Cauliflower is a simple yet spectacular side dish that proves minimal ingredients can deliver maximum flavor. The combination of savory pesto, nutty parmesan, and sharp lemon creates a deeply satisfying vegetable experience that will become a regular in your recipe rotation. It’s an effortless way to make any weeknight dinner or special occasion meal feel gourmet.