Pesto Cauliflower with Crispy Parmesan
This delicious and healthy recipe for Pesto Cauliflower with Crispy Parmesan is easy to make and packed with flavor. Perfect as a side dish or main course, it's versatile and irresistible!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish, Sides
Cuisine: American, Italian-American
Diet: Diabetic, Gluten Free
Servings: 6 servings
Calories: 261kcal
- 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
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.
- 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.
Calories: 261kcal | Carbohydrates: 9g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 574mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 69mg | Calcium: 252mg | Iron: 1mg