Parmesan Pesto Roasted Cauliflower

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.

Why You’ll Love This Recipe

• Bold and bright – pesto infuses cauliflower with fresh, herbal flavor

• Crispy edges – roasting caramelizes the florets while keeping them tender

• Effortless prep – mix and roast with minimal mess

• Versatile dish – great alongside proteins, tossed into bowls, or blended into salads

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

directions

1. Preheat oven
   Preheat to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly oil it.

2. Season the cauliflower
   In a large bowl, combine olive oil, basil pesto, garlic powder, salt, and pepper. Add cauliflower florets and toss well until evenly coated.

3. Roast
   Spread florets in a single layer on the baking sheet. Roast for 20 minutes, turning halfway through, until edges are golden and crisp.

4. Add Parmesan
   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.

5. Garnish & serve
   Transfer to a serving dish. Top with extra Parmesan, fresh basil, or a pinch of red pepper flakes. Serve warm.

Servings and timing

• Servings: 4 as a side dish

• Prep time: 10 minutes

• Cook time: 23–25 minutes

• Total time: ~35 minutes

Variations

• Nutritional yeast: Use in place of Parmesan for a vegan-friendly version

• Herb swap: Try cilantro-lime pesto, sun-dried tomato pesto, or arugula pesto

• Spicy kick: Add ½ tsp crushed red pepper flakes before roasting

• Protein add-in: Toss with chickpeas or cooked chicken for a heartier dish

• Cheese alternative: Sprinkle shredded mozzarella or crumbled goat cheese at the end

storage/reheating

• Refrigerator: Store cooled cauliflower in an airtight container for up to 3 days

• Reheat: Warm on a baking sheet at 375 °F for 5–7 minutes until crisp; or reheat in the air fryer for 3–4 minutes

• Make-ahead tip: Roast cauliflower, store unseasoned, then toss with warm pesto and Parmesan just before serving

FAQs

Can I use frozen cauliflower florets?

Yes—thaw and pat dry before tossing in pesto and roasting.

Is this dish gluten-free?

Yes—as long as the pesto and Parmesan are gluten-free (check labels).

Can I make it vegan?

Use vegan pesto (no cheese) and replace Parmesan with nutritional yeast or vegan cheese.

Can I bake this with other veggies?

Definitely—roast carrots, broccoli, or Brussels sprouts alongside (adjust cook time as needed).

How crispy will the cauliflower get?

Roasting at 425 °F yields crisp edges while keeping centers tender. Spread florets well apart for best results.

Can I prep it ahead of time?

Yes—you can cut florets and mix pesto ahead; roast right before serving for peak texture.

What sides pair well?

Serve with grilled fish, chicken, grain bowls, or a fresh salad.

Can I use a different pesto?

Yes! Try walnut pesto, kale pesto, or lemon pesto for variation.

Is garlic powder necessary?

No—you can leave it out or use fresh garlic in the pesto blend.

Can I double the recipe?

Yes—use two baking sheets to avoid crowding. Roast in batches if needed.

Conclusion

Parmesan Pesto Roasted Cauliflower is a quick, flavorful side that transforms humble veggies into something special. With crisp roasted edges and rich pesto flavor, it’s an easy way to add color, crunch, and deliciousness to any meal.

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