Can I use frozen cauliflower?

Yes, but fresh cauliflower gives you better browning. Frozen cauliflower tends to release more moisture, so Parmesan Pesto Roasted Cauliflower may turn softer and less crisp.

Can I make this ahead of time?

You can prep the cauliflower ahead by washing and cutting it. For the best texture, roast Parmesan Pesto Roasted Cauliflower right before serving.

What kind of pesto works best?

Use a pesto with a flavor you enjoy on its own. Since pesto is the main seasoning here, quality matters. That is true for any Pesto Cauliflower Side Dish .

How do I keep the cauliflower from steaming?

Do not overcrowd the pan and make sure the florets are in one layer. Space is essential for Parmesan Pesto Roasted Cauliflower to brown instead of steam.

Is this recipe good for meal prep?

Absolutely. Parmesan Pesto Roasted Cauliflower reheats nicely and holds up well in lunches and dinner bowls. It is one of the most practical Pesto Vegetables recipes to keep in your back pocket.

Easy Parmesan Pesto Roasted Cauliflower | Crispy 4-Ingredient Side Dish

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Parmesan Pesto Roasted Cauliflower is an easy, flavor-packed side dish made with cauliflower, pesto, parmesan, and lemon. It roasts into tender, caramelized florets with salty, herby flavor and just the right amount of brightness at the end.

Author: Irma
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

1 head cauliflower, cut into florets
3 to 4 tablespoons pesto
Salt and freshly ground black pepper, to taste
1/4 cup shredded parmesan cheese
Juice of 1/2 lemon

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Instructions

Preheat the oven to 400°F. If you want less cleanup, line a rimmed sheet pan with foil or parchment paper.
Arrange the cauliflower florets on the prepared sheet pan in an even layer.
Spoon the pesto over the cauliflower, then season with salt and black pepper.
Use clean hands or a spatula to toss everything together until the florets are evenly coated in pesto.
Spread the cauliflower back out into a single layer, making sure the pieces are not piled on top of one another.
Place the pan on the middle rack of the oven and roast for 12 to 15 minutes.
Remove the pan from the oven and use a spatula to turn the florets so the other side can brown.
Sprinkle the parmesan evenly over the cauliflower.
Return the pan to the oven and continue roasting for 10 to 12 minutes, or until the cauliflower is tender and nicely caramelized.
Take the pan out of the oven and transfer the cauliflower to a serving dish or bowl.
Squeeze the lemon juice over the top.
Add a little extra pesto and more parmesan if desired, then serve warm.

Nutrition

Calories: 94kcal
Sugar: 3g
Sodium: 133mg
Fat: 6g
Carbohydrates: 6g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg

Find it online: https://irmacooks.com/parmesan-pesto-roasted-cauliflower/