Description
A simple and flavorful roasted cauliflower dish topped with parmesan and pesto for a delicious side or main course.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese
- 3 tbsp pesto (store-bought or homemade)
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes until golden and tender.
- Remove from oven and drizzle with pesto.
- Sprinkle parmesan cheese evenly over the top.
- Return to oven for 3-5 minutes until cheese melts.
- Drizzle with lemon juice if desired before serving.
Notes
- Cut florets into even sizes for uniform cooking.
- Adjust seasoning to taste.
- Use fresh parmesan for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted cauliflower, pesto cauliflower, parmesan cauliflower, vegetarian side dish, easy vegetable recipe