Savory Roasted Cauliflower with Parmesan and Pesto Bliss
Delight in this Savory Roasted Cauliflower with Parmesan and Pesto, a healthier alternative that is packed with flavor and easy to make.
Equipment
- Oven
- Baking sheet
- parchment paper
- Mixing bowl
Ingredients
For the Cauliflower
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For the Cheese and Pesto
- ⅓ cup Parmesan Cheese grated
- ¼ cup Basil Pesto
For the Garnish
- 1 teaspoon Lemon Zest
- 2 tablespoon Pine Nuts
- 1 tablespoon Chopped Fresh Parsley
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cauliflower florets with olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet.
- Roast the cauliflower for 20 minutes, checking halfway to ensure even browning.
- Sprinkle grated Parmesan cheese over the roasted cauliflower and return to oven for another 10 minutes.
- Check for doneness; edges should be golden and cauliflower tender. Adjust roasting time if necessary.
- Transfer the roasted cauliflower to a serving platter and drizzle with basil pesto.
- Garnish with lemon zest, pine nuts, and chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to retain crispiness.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 200mgIron: 1mg
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