This Roasted Pesto Cauliflower with Crispy Parmesan is a delicious and healthy side dish that's perfect for any meal. Combine nutty parmesan cheese, flavorful pesto, and crispy cauliflower to create a dish that's savory and satisfying.
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Note: This recipe was originally published in July 2021, but has been improved and re-photographed. We hope you enjoy the new look!
If you have some extra pesto lying around and you're looking to transform it into something really delicious, this recipe will become one of your new favorites!
You may also enjoy this creamy pesto pasta, this pesto butter salmon, this pesto vinaigrette, or this chicken pesto pasta salad.
Looking for more yummy cauliflower recipes? Try our cheesy cauliflower bake!
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❤️Why we love this recipe
- Healthy. Cauliflower has never looked so good. Dress it up with some wholesome ingredients and make it easy to enjoy more veggies in your diet.
- Flavorful. This dish has so much flavor. We love the nutty flavors of fresh pesto, parmesan cheese combined with roasted cauliflower and a bit of lemon make for an incredibly satisfying bite. Take it from our readers who claim this recipe is "just as good as restaurant-quality"!
- Easy side dish. We love an approachable, easy recipe. This recipe requires minimal prep work, and most of the time spent on this dish is when the cauliflower roasts in the oven, giving you the opportunity to work on other things. It's perfect for any night of the week!
- Simple ingredients. Whether you choose to make your own homemade pesto sauce or use store-bought pesto, this recipe is made with kitchen and pantry staples. Anything you don't have on hand can be found at any grocery store.
- Versatile. This recipe is a great addition to your dinner table. It can be served as the main dish if paired with a protein! It goes well with a large variety of dishes, including pasta, chicken, fish, and steak.
- Suitable for multiple diet types. This recipe is naturally gluten-free and low carb. It can also be made dairy-free and vegan with a few simple swaps.
🌿Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Cauliflower florets
- Kosher salt & black pepper
- Lemon juice & zest
- Extra-virgin olive oil
- Pesto sauce - We like to make our own pesto, and we use this walnut pesto recipe. Store-bought works perfectly fine!
- Parmesan cheese - For a nice crispy bite, we like to top the cauliflower with parmesan near the end of cooking. This step is optional, and you can leave it off if you prefer.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Dairy-free or vegan. If you're dairy-free, you can use vegan parmesan cheese or nutritional yeast instead. Alternatively, you can omit the parmesan cheese altogether. Just be sure to prepare your own dairy-free/vegan pesto as well.
- Swap the cauliflower. If you don't have cauliflower on hand, you can use broccoli, brussels sprouts, or any other cruciferous vegetable instead.
- Add breadcrumbs. Add a sprinkle of breadcrumbs to the cauliflower before roasting for added crunch.
- Cheesier. Add additional cheese to the dish, such as crumbled feta or shredded mozzarella cheese for an extra cheesy bite.
- Spicy. Add a pinch of red pepper flakes, cayenne pepper, or Calabrian chili paste (affiliate link) to the cauliflower before roasting for a spicy kick.
- Add herbs. Add additional herbs to the pesto, such as parsley or cilantro.
- Garlicky. Love garlic? Add some freshly minced garlic to the cauliflower and toss before adding the parmesan cheese. You will want to add it near the end so that the garlic doesn't burn at the high roasting temperature. Alternatively, you can use garlic powder and toss it with the cauliflower prior to roasting.
- Garnish with nuts. If desired, you can serve it with crunchy almonds, walnuts, or pine nuts.
🔪Prep work
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Ssing a large knife, cut the whole head of cauliflower into smaller pieces. If you're using pre-cut cauliflower florets, you may also want to cut those into smaller pieces as well.
- Pat your meat dry with paper towels.
- Let your meat come to room temperature.
- Measure out all ingredients.
📋Instructions
In a large mixing bowl, toss the cauliflower with olive oil, lemon juice, zest, salt, and pepper. (Image 1)
Add some of the pesto to the cauliflower, reserving most of it for later. (Image 2)
Toss until well coated. (Image 3)
Spread cauliflower evenly, flat sides down, on the prepared sheet pan. (Image 4)
Bake for 25-30 minutes or until the cauliflower is slightly golden brown. (Image 5)
✨Pro tip: Give the cauliflower plenty of room on the baking sheet so that it can get nice and crispy. If the cauliflower is too close together, it will steam and become mushy.
Finally, if using, top the cauliflower with parmesan cheese. (Image 6)
Return the cauliflower to the oven for 10-15 minutes, until the cauliflower and cheese are nice and crispy, and golden brown. If desired, you can broil it for 2-3 minutes if desired. (Image 7)
Allow the cauliflower to rest on the baking sheet so the cheese can cool and harden. Then, break the cauliflower into pieces.
Top with the remaining pesto sauce, extra parmesan cheese, salt, and pepper if desired. Enjoy!
✨Tips & tricks
- Cut the cauliflower into small, uniform pieces. This will ensure that the cauliflower cooks evenly and gets nice and crispy.
- Use a good quality pesto. Using a high-quality pesto will add depth of flavor and elevate the dish.
- Roast at a high temperature. This ensures the cauliflower gets nice and crispy and golden brown.
- Don't overcrowd the baking sheet. Make sure to spread the cauliflower out in a single layer on the baking sheet. Overcrowding can cause the cauliflower to steam instead of roast, resulting in soggy instead of crispy cauliflower.
- Use parchment paper. Lining the baking sheet with parchment paper will prevent the cauliflower from sticking and make cleanup easier.
- Serve immediately. For best results, serve the cauliflower immediately when it's nice and hot.
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💭Frequently Asked Questions
This recipe is best enjoyed right away, and we don't recommend making it in advance. However, if you need to save it, store it in an airtight container in the fridge for up to 3 days. Do not freeze.
To reheat any leftovers, place them a 400°F on a parchment-lined baking sheet until warmed through.
To reheat in the air fryer, preheat to 375°F and heat until warm and crispy, about 3-5 minutes.
🍽What To Serve This With
Not sure what to serve this tasty crispy pesto cauliflower with? Here's a few suggestions!
- Lemon garlic pasta
- Air fryer ribeye
- Garlic parmesan wings
- Lemon herb chicken
- Bavette steak recipe
- This dish goes well with many things! Like our readers suggested in the comments, try serving alongside other veggies like mushrooms, or with eggs!
More Recipes To Consider
📖 Recipe
Pesto Cauliflower with Crispy Parmesan
Equipment
Ingredients
- 1 large head cauliflower, chopped into florets (about 1 pound)
- 1 medium lemon, zested
- 1 tablespoon lemon juice (about the juice of half a lemon)
- 2 tablespoons olive oil
- ½ cup pesto (use store bought or our recipe)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 ounces parmesan cheese, shredded and divided
- Garnish with parmesan cheese
Instructions
- Preheat oven to 450°F. Prepare a baking sheet with parchment paper. In a large bowl, combine cauliflower, lemon juice, lemon zest, olive oil, salt, pepper, and about half the pesto. Toss to combine.
- Transfer to the baking sheet. Make sure to leave room between the florets, and place the flat side down on the baking sheet to help it get really crispy. Roast for 25-30 minutes until golden brown and crispy.
- Remove from the oven, then add most of the parmesan cheese. Bake for an additional 10 minutes, and broil for 2-3 minutes if desired for nice crispy bits. Allow the cauliflower to cool on the baking sheet for a few minutes for the cheese to harden.
- Drizzle with remaining pesto, and season to taste. Garnish with more parmesan cheese. Enjoy!
- Store in the fridge in an airtight container for 3-4 days.
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Notes
- This recipe was made using about 3 servings of our homemade walnut pesto recipe but feel free to use store bought if you prefer.
- Cut the cauliflower into small, uniform pieces. This will ensure that the cauliflower cooks evenly and gets nice and crispy.
- Use a good quality pesto. Using a high-quality pesto will add depth of flavor and elevate the dish.
- Roast at a high temperature. This ensures the cauliflower gets nice and crispy and golden brown.
- Don't overcrowd the baking sheet. Make sure to spread the cauliflower out in a single layer on the baking sheet. Overcrowding can cause the cauliflower to steam instead of roast, resulting in soggy instead of crispy cauliflower.
- Use parchment paper. Lining the baking sheet with parchment paper will prevent the cauliflower from sticking and make cleanup easier.
- Serve immediately. For best results, serve the cauliflower immediately when it's nice and hot.
Taradc says
What a super delicious meal! I roasted vegan sausage with it to turn it into a meal. I will be making this again soon!
Briana says
That's awesome to hear Tara! Thanks so much for the comment, and we're so glad you made it work for you! 🙂
Jane says
Excellent!
I added sun dried tomatoes in the final stage. Topped with crispy shiitake mushrooms and topped with poached egg. Used a combo of Olive, chilli and garlic oil.
About as good as you’ll get in any 5 star restaurant.
Briana says
Wow, Jane! We want to come over for brunch at your house! Love the additions you made. Thanks for the sweet comment and for giving this recipe a try! 🙂
Jane says
This was fantastic. I used a combo of garlic and chilli oil. I put in some finely chopped sundried tomatoes in the last 10 mins. Being vegetarian,I popped a poached egg and some crispy shiitake mushrooms on top. As good as you’ll get in a 5* restaurant…
Robyn Pooldaily says
Such a great idea! Cauliflower is one of my favorite vegetables too!
Briana says
Thanks Robyn!! Hope you love it 🙂