Ingredients
Vegetables
- 1 head of cauliflower, cut into florets
Flavorings
- 3-4 tablespoons pesto
- Salt, to taste
- Fresh ground black pepper, to taste
- 1/2 lemon, juiced
Dairy
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 400° F (200° C). Line a rimmed baking sheet with foil for easier cleanup if desired. Place the cauliflower florets onto the sheet pan and dollop the pesto over them. Season with salt and freshly ground black pepper.
- Toss and roast first round: Using clean hands or a spatula, thoroughly toss the cauliflower to evenly coat each floret with pesto. Spread the florets out in a single layer on the sheet pan. Place the pan on the middle rack of the oven and roast for 12-15 minutes, allowing the cauliflower to begin browning and soften.
- Add parmesan and continue roasting: Remove the pan from the oven and carefully flip the florets with a spatula. Sprinkle the shredded parmesan cheese evenly over the cauliflower, then return the pan to the oven. Roast for another 10-12 minutes until the cheese is melted and golden, and the cauliflower is tender and caramelized.
- Finish with lemon and serve: Once roasted, transfer the cauliflower to a serving platter or bowl. Squeeze fresh lemon juice over the top to brighten the dish. Optionally, add extra dollops of pesto and sprinkle additional parmesan cheese before serving.
Notes
- For a nuttier flavor, toast the parmesan cheese lightly before sprinkling.
- Use homemade or store-bought pesto based on preference.
- For a vegan option, substitute parmesan with nutritional yeast.
- Serve as a side dish or toss into salads and grain bowls for added texture and flavor.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
