I cracked the code to Parmesan Pesto Roasted Cauliflower using just five pantry staples and one simple oven trick.

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I didnt expect a simple head of cauliflower to turn into something this addictive, but it’s happened. It tastes gloriously caramelized and coated with bright basil pesto so every bite is nutty, herbaceous, a little cheeky.

I keep finding myself reaching back for more even though I told myself I’d save some. It’s the kind of thing guests will ask about, but you might not want to share the secret.

This sits proudly in my Vegetarian Dishes rotation and its the kind of side that sneakily becomes the main. Try not to inhale it all at once.

Ingredients

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Cauliflower: low cal, high fiber and vitamin C, slightly sweet when roasted.
Basil pesto: herb rich, adds fat and flavor, brings savory herby bite and salt.
Parmesan: salty umami, some protein and calcium, melts into crunchy gratin bits.
Olive oil: healthy monounsaturated fat, helps roast edges brown it’s rich.
Lemon juice: bright acidic hit, cuts richness, adds fresh citrus zip to dish.
Pine nuts: buttery crunch, little protein and healthy fat, toasty when toasted.
Black pepper: adds sharp heat, tiny antioxidants, wake up the other flavors.
Fresh basil: fragrant, bright herb, adds aroma and fresh green note, toss at end.

Ingredient Quantities

1 medium head cauliflower, about 1 1/2 to 2 lb, broken into florets

2 tbsp extra virgin olive oil

1/2 tsp kosher salt (or 1 tsp table salt)

1/4 tsp freshly ground black pepper

1/2 cup basil pesto, store bought or homemade

1/3 cup freshly grated Parmesan cheese plus more for serving

1 tbsp fresh lemon juice

1/4 tsp red pepper flakes, optional for a bit of heat

2 tbsp pine nuts, toasted, optional

small handful fresh basil leaves, torn for garnish, optional

How to Make this

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1. Preheat oven to 425°F and line a rimmed baking sheet with parchment or foil. Break 1 medium head cauliflower into florets and pat dry so they roast instead of steam.

2. In a large bowl toss the florets with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt (or 1 tsp table salt) and 1/4 tsp freshly ground black pepper until evenly coated. Don’t crowd the pan, spread in a single layer; use two pans if needed.

3. Roast on the middle rack for 20 to 25 minutes, flipping once halfway, until the cauliflower is deeply golden and caramelized at the edges.

4. While the cauliflower roasts, toast 2 tbsp pine nuts in a small dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant and lightly browned. Set aside. (You can also toast them in the oven for 3 to 5 minutes.)

5. In a medium bowl mix 1/2 cup basil pesto (store bought or homemade), 1/3 cup freshly grated Parmesan cheese, 1 tbsp fresh lemon juice and 1/4 tsp red pepper flakes if using. Taste and adjust salt if your pesto is low on salt.

6. When the cauliflower is done, transfer it hot into the bowl with the pesto mixture and toss well so the warm florets absorb the sauce. The heat will loosen the pesto and help it coat everything.

7. Return the coated cauliflower to the baking sheet and sprinkle a little extra Parmesan on top. Bake 4 to 6 more minutes until the cheese softens and the edges get extra crisp, or broil 1 to 2 minutes while watching closely so it doesn’t burn.

8. Remove from oven, sprinkle with the toasted pine nuts and a small handful of torn fresh basil leaves, add more grated Parmesan if you want, and let sit a minute before serving. Leftovers re-crisp nicely in a hot oven or air fryer.

Equipment Needed

1. Rimmed baking sheet (use two if you dont want to crowd the florets)
2. Parchment paper or aluminum foil to line the pan
3. Chef’s knife to cut the cauliflower into florets
4. Cutting board
5. Large mixing bowl for tossing cauliflower with oil and later with pesto
6. Measuring cups and spoons (1/3 cup, tbsp, tsp)
7. Small skillet to toast the pine nuts
8. Tongs or a sturdy spatula for flipping and transferring hot florets
9. Microplane or box grater for fresh Parmesan
10. Oven mitts or heatproof gloves and a small bowl to mix the pesto and cheese

FAQ

How long do I roast the cauliflower? Roast at 425°F (220°C) for about 25 to 30 minutes, until the florets are tender and nicely browned at the edges. Toss once halfway through for even browning, smaller florets will cook faster so check early.

How do I get the florets really crispy? Make sure theyre completely dry, dont overcrowd the pan, and use enough oil to coat each piece. High heat helps, and if you want extra char, pop them under the broiler for 1 to 2 minutes at the end but watch close so they dont burn.

Can I use frozen cauliflower? Yes, but thaw and pat it very dry first or you’ll steam instead of roast. You can roast from frozen too, expect longer time and less crispness, but for best texture thaw then dry and follow the recipe.

How do I make this vegan or nut free? Use a vegan pesto or make a quick mix of olive oil, lemon juice, garlic and nutritional yeast instead of parmesan. Swap pine nuts for toasted sunflower or pumpkin seeds, or skip nuts altogether.

Can I make this ahead and how do I store leftovers? You can trim and toss florets with oil up to a day ahead, but add pesto and cheese right before roasting for best flavor. Store leftovers in an airtight container for 3 to 4 days. Reheat in a 350°F oven or air fryer to keep them crispy, microwaving will make them soggy.

Do I need homemade pesto, or will store-bought work? Store-bought pesto works great and saves time, but homemade is easy: blitz basil, pine nuts, garlic, parmesan, lemon juice and olive oil in a food processor till smooth. Either way, add cheese after roasting or sprinkle more on when serving.

Parmesan Pesto Roasted Cauliflower Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets or halved Brussels sprouts, roast at the same temp but watch smaller pieces cause they brown quicker.
Basil pesto: use arugula or spinach pesto, a sun‑dried tomato pesto for a richer umami note, or chimichurri for bright herb flavor.
Parmesan cheese: try Pecorino Romano or Asiago for a sharper saltier bite, or use about 3 tablespoons nutritional yeast plus a pinch of salt for a vegan option.
Pine nuts: substitute toasted slivered almonds, chopped walnuts, or pumpkin seeds for a similar crunchy nutty finish without the price.

Pro Tips

1) Get real caramelization by making sure the florets are as dry as possible before oiling, and give them space on the pan. If they look crowded, use a second sheet so they roast instead of steam, otherwise you’ll end up with limp pieces not those nutty brown bits you want.

2) If your pesto is thick or tastes a little flat, warm a tablespoon or two of lemon juice or hot water and stir it in to loosen the sauce and wake up the flavors. Taste after you thin it, sometimes you need a pinch more salt.

3) Toast the pine nuts carefully, they go from perfect to burnt in seconds. Use low/medium heat on the stove and keep them moving, or toss them in the oven for a couple minutes while you watch. If they burn, dont try to salvage them, start over.

4) For extra crunch, return the coated florets to a hot oven and finish under the broiler for a very short time, watching the whole time. Broilers are fickle and one second too long will ruin it, so be ready with oven mitts.

5) Leftovers re-crisp better in an air fryer or a super-hot oven, not the microwave. Right before serving add a little fresh lemon zest, an extra sprinkle of Parm and torn basil for brightness, and a quick drizzle of good olive oil to make it sing.

Parmesan Pesto Roasted Cauliflower Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I cracked the code to Parmesan Pesto Roasted Cauliflower using just five pantry staples and one simple oven trick.

Servings

servings

Calories

330

kcal

Equipment: 1. Rimmed baking sheet (use two if you dont want to crowd the florets)
2. Parchment paper or aluminum foil to line the pan
3. Chef’s knife to cut the cauliflower into florets
4. Cutting board
5. Large mixing bowl for tossing cauliflower with oil and later with pesto
6. Measuring cups and spoons (1/3 cup, tbsp, tsp)
7. Small skillet to toast the pine nuts
8. Tongs or a sturdy spatula for flipping and transferring hot florets
9. Microplane or box grater for fresh Parmesan
10. Oven mitts or heatproof gloves and a small bowl to mix the pesto and cheese

Ingredients

1 medium head cauliflower, about 1 1/2 to 2 lb, broken into florets
2 tbsp extra virgin olive oil
1/2 tsp kosher salt (or 1 tsp table salt)
1/4 tsp freshly ground black pepper
1/2 cup basil pesto, store bought or homemade
1/3 cup freshly grated Parmesan cheese plus more for serving
1 tbsp fresh lemon juice
1/4 tsp red pepper flakes, optional for a bit of heat
2 tbsp pine nuts, toasted, optional
small handful fresh basil leaves, torn for garnish, optional

Directions

Preheat oven to 425°F and line a rimmed baking sheet with parchment or foil. Break 1 medium head cauliflower into florets and pat dry so they roast instead of steam.
In a large bowl toss the florets with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt (or 1 tsp table salt) and 1/4 tsp freshly ground black pepper until evenly coated. Don’t crowd the pan, spread in a single layer; use two pans if needed.
Roast on the middle rack for 20 to 25 minutes, flipping once halfway, until the cauliflower is deeply golden and caramelized at the edges.
While the cauliflower roasts, toast 2 tbsp pine nuts in a small dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant and lightly browned. Set aside. (You can also toast them in the oven for 3 to 5 minutes.)
In a medium bowl mix 1/2 cup basil pesto (store bought or homemade), 1/3 cup freshly grated Parmesan cheese, 1 tbsp fresh lemon juice and 1/4 tsp red pepper flakes if using. Taste and adjust salt if your pesto is low on salt.
When the cauliflower is done, transfer it hot into the bowl with the pesto mixture and toss well so the warm florets absorb the sauce. The heat will loosen the pesto and help it coat everything.
Return the coated cauliflower to the baking sheet and sprinkle a little extra Parmesan on top. Bake 4 to 6 more minutes until the cheese softens and the edges get extra crisp, or broil 1 to 2 minutes while watching closely so it doesn't burn.
Remove from oven, sprinkle with the toasted pine nuts and a small handful of torn fresh basil leaves, add more grated Parmesan if you want, and let sit a minute before serving. Leftovers re-crisp nicely in a hot oven or air fryer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.