Description

This Parmesan Pesto Roasted Cauliflower recipe offers a delicious and nutritious way to enjoy cauliflower, coated in a vibrant homemade basil pesto and roasted to golden perfection. Ready in just 40 minutes, it’s a flavorful side dish perfect for any meal.

Ingredients

For the Cauliflower:

1 medium head cauliflower (about 1.5 lbs), cut into florets

For the 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
Salt and pepper to taste

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the cauliflower and developing a golden crust.
Prepare Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, lemon juice, and freshly grated Parmesan cheese. Blend until coarsely combined, then gradually add the extra virgin olive oil while blending to achieve a smooth pesto sauce.
Coat Cauliflower: Place the cauliflower florets in a large bowl and toss them with half of the prepared pesto until they are evenly coated, ensuring every piece is flavorful.
Roast Cauliflower: Spread the pesto-coated cauliflower florets evenly on a parchment-lined baking sheet. Roast in the preheated oven for 25 to 30 minutes until the florets are tender and golden brown on the edges.
Finish and Serve: Remove the roasted cauliflower from the oven. Drizzle the remaining pesto over the top, sprinkle with additional Parmesan cheese for extra flavor, and serve warm.

Notes

To toast pine nuts, place them in a dry skillet over medium heat and stir frequently for 2-3 minutes until golden and fragrant.
You can substitute pine nuts with walnuts or almonds for variation.
For a vegan option, omit Parmesan or replace with nutritional yeast.
Serve this dish as a flavorful side or a healthy vegetarian main course.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.