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Savory Roasted Cauliflower with Parmesan and Pesto

Savory Roasted Cauliflower with Parmesan and Pesto Bliss

This Savory Roasted Cauliflower with Parmesan and Pesto is a flavor-packed side dish that transforms humble veggies into a crowd-pleaser everyone will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower cut into florets
  • 2 tablespoon olive oil for richness and roasting
  • 1 teaspoon garlic powder for depth of flavor
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Toppings
  • ⅓ cup grated Parmesan cheese for a cheesy crust
  • ¼ cup basil pesto for herbal goodness
  • 1 teaspoon lemon zest for a citrus note
  • 2 tablespoon pine nuts toast for extra crunch
  • 1 tablespoon chopped fresh parsley for freshness

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • large bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower florets with olive oil, garlic powder, salt, and black pepper, tossing until evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast for about 20 minutes.
  4. Remove from the oven and sprinkle grated Parmesan cheese over the hot cauliflower, then return to the oven for an additional 10 minutes.
  5. Transfer the roasted cauliflower to a serving platter and drizzle with basil pesto.
  6. Garnish with lemon zest, toasted pine nuts, and fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 9gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 85mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

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