Parmesan Pesto Roasted Cauliflower
A bold and savory Italian-inspired side dish! Roasted cauliflower tossed in vibrant pesto, finished with melty cheese and fresh herbs—easy, healthy, and packed with flavor.
Ingredients:
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/4 cup pesto (store-bought or homemade)
- 1/2 cup grated Feta cheese (or Parmesan – see Q&A)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves (for garnish)
Directions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season cauliflower:
In a large bowl, toss florets with olive oil, pesto, garlic powder, salt, and pepper until well coated. - Roast:
Spread cauliflower on the baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until tender and golden. - Add cheese:
Sprinkle grated Feta over the cauliflower. Return to oven for 5 minutes, until cheese is melty and bubbly. - Garnish:
Remove from oven and top with fresh basil. Serve warm.
Time & Nutrition:
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Servings: 4
- Calories: ~140 kcal per serving
Q&A
1. Can I use Parmesan instead of Feta?
Absolutely. For a more traditional flavor, replace the 1/2 cup Feta with 1/3 cup grated Parmesan. You can roast it with the cauliflower or add it at the end for a melty finish.
2. Can I use frozen cauliflower?
Yes. Roast frozen florets directly from the freezer—no thawing needed. Just spread them out well and increase roast time by 5–10 minutes for crispier edges.