Description
This Parmesan Pesto Roasted Cauliflower recipe offers a deliciously vibrant twist on a classic vegetable side dish. Roasted to golden perfection, the cauliflower is coated in a homemade pesto sauce featuring fresh basil, toasted pine nuts, garlic, lemon juice, and sharp Parmesan cheese. It’s an easy, flavorful, and elegant way to enjoy cauliflower that pairs beautifully with any meal.
Ingredients
Scale
Roasted Cauliflower
- 1 medium head cauliflower (about 1.5 lbs), cut into florets
- Salt and pepper to taste
Parmesan Pesto
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tbsp lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the cauliflower to a golden and tender finish.
- Make the Pesto: In a food processor, combine the fresh basil, toasted pine nuts, minced garlic, lemon juice, and grated Parmesan cheese. Blend these ingredients while gradually pouring in the extra virgin olive oil until the mixture forms a smooth, flavorful pesto sauce.
- Coat the Cauliflower: Place the cauliflower florets in a large bowl and toss with half of the prepared pesto until they are evenly coated with the sauce, ensuring every piece absorbs the vibrant flavors.
- Roast the Cauliflower: Spread the pesto-coated cauliflower evenly on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes, allowing the florets to become golden brown and tender, stirring halfway through for even cooking.
- Serve with Remaining Pesto: Once roasted, transfer the cauliflower to a serving dish. Drizzle the remaining pesto over the top and sprinkle with additional freshly grated Parmesan cheese for an extra burst of flavor just before serving.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- This dish can be served warm or at room temperature, making it great for meal prep or entertaining.
- For a nut-free version, omit pine nuts and substitute with toasted sunflower seeds or pumpkin seeds.
- Adjust the garlic and lemon juice amounts to taste to balance the pesto’s brightness and pungency.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
