Description
This dish is proof that veggies can absolutely steal the show. Roasting cauliflower brings out a nutty sweetness, and when you toss it with vibrant pesto, tangy lemon juice, and a sprinkle of parmesan—it’s downright addictive. Perfect as a side or a meatless main!
Ingredients
1 head of cauliflower, cut into florets
3–4 tbsp pesto
Salt & freshly ground black pepper to taste
¼ cup shredded parmesan cheese
Juice of ½ a lemon
Instructions
Preheat oven to 425°F (220°C).
Toss cauliflower florets with pesto, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes until golden and tender.
Squeeze lemon juice over top and sprinkle with parmesan.
Roast 5 more minutes until cheese melts and edges crisp.
Notes
Bold, zesty, and perfect for pairing with anything—or enjoying straight from the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120 per serving
- Sodium: 280mg per serving
- Fat: 8g per serving
- Carbohydrates: 8g per serving
- Fiber: 3g per serving
- Protein: 5g per serving