Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, kosher salt, and black pepper until evenly coated. Spread the florets in a single layer on the prepared baking sheet.
- Step 3: Roast the cauliflower for 15 minutes, allowing it to soften and begin to brown.
- Step 4: Remove the baking sheet from the oven. Drizzle the pesto over the cauliflower and toss gently to ensure every piece is coated. Sprinkle 3 tablespoons of the Parmesan cheese over the mixture.
- Step 5: Return the baking sheet to the oven and continue roasting for an additional 10–12 minutes, or until the cauliflower is tender and the Parmesan cheese is melted and lightly golden.
- Step 6: Remove from the oven and garnish immediately with the remaining tablespoon of Parmesan cheese before serving hot.
Notes
- To revive the crispy edges, reheat leftover cauliflower in a 350°F (175°C) oven or air fryer for 5-7 minutes instead of relying on a microwave, which can make it soggy.
- The key to preventing burnt pesto is adding it only after the cauliflower has already roasted for 15 minutes, ensuring the vibrant basil flavor isn't dulled by excessive heat.
- For a complete vegetarian meal, try serving this vibrant side tossed with cooked pasta or mixed into warm farro or quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note that the texture will naturally soften significantly once chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American