Parmesan Pesto Roasted Cauliflower: Flavorful, Crispy, and Easy
Cauliflower has become a superstar in modern kitchens, and for good reason. When roasted to perfection, it transforms from a mild, humble vegetable into a golden, crispy, and flavorful delight. Parmesan Pesto Roasted Cauliflower takes this transformation even further by adding a layer of savory, cheesy goodness with a hint of aromatic herbs. The combination of nutty Parmesan and vibrant pesto turns simple roasted florets into a dish bursting with flavor.
This recipe is perfect for both weeknight dinners and special gatherings. Whether you’re serving it as a side dish or a main for a vegetarian-friendly meal, the roasted cauliflower is irresistibly crisp on the edges while tender in the center. It’s a dish that brings together health, convenience, and restaurant-quality flavor, making it a versatile addition to any meal plan.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Cauliflower | 1 large head (600 g) | 150 kcal |
| Olive oil | 3 tbsp (45 ml) | 360 kcal |
| Pesto (basil or your choice) | 3 tbsp (45 g) | 180 kcal |
| Grated Parmesan cheese | ¼ cup (25 g) | 110 kcal |
| Garlic powder | 1 tsp | 10 kcal |
| Salt | ½ tsp | 0 kcal |
| Black pepper | ½ tsp | 3 kcal |
| Lemon juice | 1 tsp | 4 kcal |
Step-by-Step Cooking Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare cauliflower: Wash and cut the cauliflower into bite-sized florets. Pat dry to remove excess moisture.
- Season cauliflower: In a large bowl, toss florets with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Add pesto and Parmesan: Drizzle the pesto over the cauliflower and sprinkle with grated Parmesan, tossing gently to combine.
- Arrange on baking sheet: Spread the cauliflower in a single layer to ensure even roasting.
- Roast for 25–30 minutes, flipping halfway through, until florets are golden brown and crispy at the edges.
- Finish with lemon: Remove from the oven and drizzle lightly with lemon juice before serving to enhance the flavors.
Tips for Customizing the Recipe
- Cheese options: Swap Parmesan with Pecorino Romano or Asiago for a slightly different flavor.
- Nutty addition: Add toasted pine nuts or chopped walnuts for extra crunch and flavor.
- Spice it up: Add red pepper flakes or smoked paprika for a kick.
- Vegan version: Use a plant-based Parmesan or nutritional yeast and vegan pesto.
- Extra herby: Mix in fresh thyme, rosemary, or parsley for more aromatic flavor.
Nutritional Information (Approx. per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 10 g |
| Fat | 16 g |
| Protein | 6 g |
| Sugar | 3 g |
Serving Suggestions
- Serve as a side dish alongside grilled chicken, fish, or steak.
- Pair with a fresh salad or grain bowl for a vegetarian-friendly meal.
- Add to pasta dishes or roasted vegetable platters for extra flavor.
- Great for meal prep—reheat in the oven or air fryer for crispy edges.
Parmesan Pesto Roasted Cauliflower: Flavorful, Crispy, and Easy
4
servings10
minutes25
minutes200
kcalIngredients
IngredienttQuantity
Cauliflowert1 large head (600 g)
Olive oilt3 tbsp (45 ml)
Pesto (basil or your choice)t3 tbsp (45 g)
Grated Parmesan cheeset¼ cup (25 g)
Garlic powdert1 tsp
Saltt½ tsp
Black peppert½ tsp
Lemon juicet1 tsp
Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and cut cauliflower into bite-sized florets; pat dry.
- Toss florets with olive oil, garlic powder, salt, and black pepper in a large bowl.
- Add pesto and sprinkle Parmesan, tossing gently to coat.
- Spread cauliflower in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy at the edges.
- Drizzle lightly with lemon juice before serving.
Recipe Video
Notes
- Cauliflower choice: Fresh cauliflower gives the best texture; if using frozen, thaw and pat dry thoroughly.
Cheese alternatives: Parmesan can be swapped with Pecorino Romano, Asiago, or a plant-based Parmesan for a vegan option.
FAQs
1. Can I make Parmesan Pesto Roasted Cauliflower ahead of time?
Yes! You can prepare the cauliflower and toss it with olive oil and seasonings in advance. Roast just before serving for the best crispiness.
2. Can I use frozen cauliflower for this recipe?
You can, but fresh cauliflower gives the best texture. If using frozen, thaw and pat dry thoroughly to prevent soggy florets.
3. How do I make this recipe vegan?
Use a plant-based Parmesan substitute or nutritional yeast and choose a vegan pesto to keep it fully plant-based.
4. Can I add other vegetables to this dish?
Absolutely! Broccoli, Brussels sprouts, or bell peppers can be roasted alongside the cauliflower for a colorful, flavorful mix.
5. How do I get the cauliflower extra crispy?
Spread the florets in a single layer on the baking sheet, roast at high heat (425°F / 220°C), and flip halfway through for even browning.
Conclusion
Parmesan Pesto Roasted Cauliflower is a simple yet gourmet dish that elevates everyday cauliflower into a crispy, flavorful delight. With its combination of golden roasted edges, nutty Parmesan, and fresh, aromatic pesto, this recipe is perfect for anyone looking to add more vegetables to their meals without sacrificing taste. Easy to prepare, customizable, and full of flavor, it’s a dish that satisfies both weeknight dinner cravings and impressive dinner party standards.
