Parmesan Pesto Roasted Cauliflower
Parmesan Pesto Roasted Cauliflower, perfectly caramelized and coated in pesto giving it a salty, cheesy, herb flavor you won't be able to resist!
Servings: 4 -6 servings
Ingredients
- 1 head of cauliflower cut into florets
- 3-4 tablespoons pesto
- Salt and fresh ground black pepper to taste
- 1/4 cup shredded parmesan cheese
- 1/2 of a lemon juiced
Instructions
- Preheat oven to 400° F. Line a rimmed sheet pan with foil for less clean up if desired. Place the cauliflower florets onto the sheet pan and dollop on the pesto. Sprinkle with salt and pepper.
- Use clean hands to toss the cauliflower around until it's coated in pesto. Spread the cauliflower into a single layer and place it on the middle rack of the oven. Roast the cauliflower for 12-15 minutes then remove from the oven. Flip the florets over with a spatula and sprinkle on the parmesan cheese. Place it back into the oven to roast for another 10-12 minutes.
- Remove the cauliflower from the oven and place it on a serving platter or in a bowl. Squeeze the lemon juice over the cauliflower. Dollop on extra pesto and sprinkle with more parmesan cheese if desired.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 133mg | Fiber: 3g | Sugar: 3g