Berry Baked Yogurt
Parmesan Pesto Roasted Cauliflower features crisp, golden-brown cauliflower florets tossed in bright basil pesto and finished with savory Parmesan. It’s a flavorful, easy side that elevates simple ingredients in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 large head cauliflower (about 1½–2 lbs), cut into bite-sized florets
3 tbsp basil pesto (store-bought or homemade)
2 tbsp olive oil
¼ cup finely grated Parmesan cheese (plus extra for serving)
½ tsp garlic powder or 2 garlic cloves, minced
Salt and black pepper, to taste
Optional garnish: fresh basil leaves, red pepper flakes
Instructions
- Preheat to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly oil it.
- In a large bowl, combine olive oil, basil pesto, garlic powder, salt, and pepper. Add cauliflower florets and toss well until evenly coated.
- Spread florets in a single layer on the baking sheet. Roast for 20 minutes, turning halfway through, until edges are golden and crisp.
- Remove from oven, sprinkle Parmesan over the cauliflower, then return to the oven for 3–5 minutes until cheese melts and florets turn slightly crisp.
- Transfer to a serving dish. Top with extra Parmesan, fresh basil, or a pinch of red pepper flakes. Serve warm.
Notes
Use nutritional yeast instead of Parmesan for a vegan version.
Ensure florets are evenly spaced to promote crisping.
Reheat in the oven or air fryer for best texture.
Try with different pestos like arugula or sun-dried tomato pesto.
Can be made ahead and tossed with pesto before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 7mg
Find it online: https://yumntasty.com/berry-baked-yogurt/
