Name: Parmesan Pesto Roasted Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 head of cauliflower (cut into florets); 2 tablespoons olive oil; Salt and pepper (to taste); 1/4 cup basil pesto; 1/4 cup grated Parmesan cheese

Spread the love

Jump to Recipe Print Recipe

Need a side dish that’s as delicious as it is easy? This Parmesan Pesto Roasted Cauliflower is a Flavorful Veggie Side that transforms humble cauliflower into a savory, golden masterpiece with basil pesto and Parmesan cheese. Perfect for weeknight dinners, holiday spreads, or vegetarian mains, this dish is quick to prep and packed with flavor. Serve up Parmesan Pesto Roasted Cauliflower for a crowd-pleasing addition to any meal!

Why You’ll Love Parmesan Pesto Roasted Cauliflower

I’m in love with Parmesan Pesto Roasted Cauliflower because it’s a Flavorful Veggie Side that’s both simple and impressive. The nutty, roasted cauliflower pairs perfectly with the bold basil pesto and melty Parmesan, creating a dish that feels gourmet without the effort. This Flavorful Veggie Side is versatile, nutritious, and ideal for busy evenings or festive gatherings!

Ingredients for Parmesan Pesto Roasted Cauliflower

Here’s what you’ll need for Parmesan Pesto Roasted Cauliflower (serves 4–6):

1 head of cauliflower, cut into florets
2 tbsp olive oil
Salt and pepper, to taste
¼ cup basil pesto
¼ cup grated Parmesan cheese

Equipment

Large baking sheet
Parchment paper (optional)
Large mixing bowl
Spatula or tongs
Airtight container for storage

Ingredient Tips

Cauliflower: Cut into evenly sized florets for uniform cooking; fresh is best for crispiness.
Pesto: Store-bought basil pesto works great; homemade adds a fresher flavor.
Parmesan: Use freshly grated Parmesan for better melting and flavor; pre-grated works in a pinch.
Olive Oil: Extra virgin olive oil enhances the dish’s richness.
Seasoning: Adjust salt and pepper to taste, but don’t skimp for maximum flavor.

Directions for Parmesan Pesto Roasted Cauliflower

Preheat the Oven

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup, if desired.

Prep the Cauliflower

I spread 1 head of cauliflower florets evenly on the baking sheet. I drizzle with 2 tbsp olive oil, season generously with salt and pepper, and toss to coat evenly.

Roast the Cauliflower

I roast the cauliflower for 20–25 minutes, tossing halfway through, until tender and golden brown on the edges.

Add Pesto and Parmesan

I transfer the roasted cauliflower to a large bowl and toss with ¼ cup basil pesto until evenly coated. I sprinkle ¼ cup grated Parmesan cheese over the top, tossing lightly to combine as the cheese melts slightly from the warmth.

Serve

I transfer the Parmesan Pesto Roasted Cauliflower to a serving dish and serve hot, ready to enjoy as a side or vegetarian main.

Nutrition

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4–6
Calories: ~150 kcal per serving (based on 6 servings)
Macros per Serving: 10g carbs, 5g protein, 11g fat, 3g fiber

Variations

Spicy Kick: Add ¼ tsp red pepper flakes to the pesto for a spicy Flavorful Veggie Side.
Nutty Crunch: Sprinkle 2 tbsp toasted pine nuts or almonds for extra texture.
Vegan Option: Use vegan pesto and dairy-free Parmesan for a vegan Flavorful Veggie Side.
Herb Swap: Try arugula or kale pesto instead of basil for a unique flavor.
Cheesy Boost: Add 2 tbsp grated mozzarella for a stretchy, melty finish.

Serving Ideas:

Pair with Layla Cooks’ Lemon Butter Scallops for a seafood and veggie combo.
Serve alongside Layla Cooks’ pasta primavera for a complete Flavorful Veggie Side meal.
Offer at a holiday gathering with roasted chicken or quinoa.

Storage

I store Parmesan Pesto Roasted Cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, I place it on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes to restore crispiness, avoiding the microwave to prevent sogginess. For freezing, I store in a freezer-safe bag for up to 1 month, thawing overnight in the fridge before reheating, noting that texture may soften slightly.

Serving Tips

Presentation: Serve Parmesan Pesto Roasted Cauliflower in a decorative dish with a sprinkle of extra Parmesan or basil leaves for a vibrant look.
Garnish: Add fresh chopped parsley or a drizzle of olive oil for flair.
Pairing: Enjoy with a crisp white wine or sparkling water to complement the Flavorful Veggie Side.
Portion Size: One scoop (1/6 of dish) per person as a side, or double for a main.
Occasions: Perfect for weeknight dinners, vegetarian meals, or festive spreads.

FAQs

Can I use store-bought pesto for this recipe?
Yes, absolutely! Store-bought basil pesto works well and saves time. Alternatively, you can make your own pesto for a fresher flavor.

How do I ensure the cauliflower cooks evenly?
To ensure even cooking, spread the cauliflower florets in a single layer on the baking sheet. Toss them halfway through roasting to ensure all sides get crispy and golden brown.

Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the cauliflower ahead of time and store it in the refrigerator. Reheat in the oven before serving to restore its crispy texture.

What can I serve with Parmesan Pesto Roasted Cauliflower?
This dish pairs well with grilled meats like chicken or steak. It also complements pasta dishes, risotto, or as a side to seafood. For a vegetarian option, serve with quinoa or couscous.

Can I make this vegan?
Yes, use vegan pesto and dairy-free Parmesan for a vegan Parmesan Pesto Roasted Cauliflower version.

Can I use frozen cauliflower?
Yes, but thaw and pat dry thoroughly before roasting to avoid excess moisture and ensure crispiness.

More Dinner Recipes

Conclusion

This Parmesan Pesto Roasted Cauliflower recipe is not only easy to make but also bursting with savory flavors that will impress your family and guests. Whether you’re planning a cozy dinner or a festive gathering, this dish is sure to be a hit. Try it out and savor the deliciousness!